Brioche Crusted Lamb Chops served with a Potato Rosti
| Serves: 6 | Course: Main | Categories: Lamb | Machine: Food Processor | Total time (min.): 90 |
The secret to this dish is to coat the lamb with the crust a few minutes before the end of cooking. Some cooks coat the meat before cooking but this just results is an over cooked brittle mess.
Ingredients
Rosti:
- 1kg Maris piper potatoes
- 100g Melted Butter
- Salt to taste
- Ground black pepper to taste
- 3 tbsp Oil
- 6 Rack of lamb
Crust:
- 80g (without the crust) Brioche
- 5g Parsley
- 5g Rosemary
- 10g Mint
- 1 tsp Salt
- 2 tbsp Dijon mustard