Butter-basted lamb porterhouse with vadouvan curry yogurt and fried potato stacks

Leave the lamb porterhouses uncovered in the fridge overnight to dry out a bit.

Season with salt and fresh cracked black pepper.

Heat a splash of flavorless oil in a large saute pan over medium-high heat and sear the lamb to a dark golden brown, about three to four minutes each side, not forgetting the edges.

At the very end, add a knob of butter with crushed garlic, rosemary and thyme and baste for about one to two minutes.

Transfer to a tray and rest five to 10 minutes somewhere warm.

Mix yogurt (or sour cream), lemon zest, sumac and vadouvan curry powder well; refrigerate until needed.

Slice the potatoes thin enough to be very pliable and stack them at least an inch tall; russets hold together better for their higher starch.

Cut out the stacks with a round metal cutter.

Double fry in flavorless oil at 425F until super golden brown; salt to finish.

Smear the curry yogurt almost edge to edge on the plate, set the lamb on it and pour the drippings over.

Add the potato stacks and finish with a little parsley and sumac.