1/ Cook the whole potatoes in 50g of butter and oil with the lid on. Remove the lid after 10 minutes until they are golden, then cook them in salty boiling water for 10 minutes.
2/ Heat and colour the honey in a pan before adding the other ingredients. Leave to infuse, add the juice of half a lemon and strain. Put to one side.
3/ Brown the saddles on all sides for 2 minutes. Place them in a large dish with the remaining butter, garlic and thyme and roast for 15 minutes in a preheated oven at 180°C. Remove and keep warm.
4/ Deglaze the dish with honey sauce and chicken stock, then leave to reduce on a medium heat.
5/ Serve the saddles with the potatoes and syrupy sauce. Season to taste.
By Chef Nicolas Beaumann
