Brochette of lamb and merguez served with beet crisps

For the crisps, use one large, raw beetroot per person. First peel and dry, without washing it. Using a mandoline, cut it into 3mm-thin slices. Then immerse the slices into oil at 160°C for 4 minutes and strain.
Repeat the immersion at 190°C, strain, sprinkle with salt and serve immediately with the grilled brochette.

Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S