Brioche Crusted Lamb Chops served with a Potato Rosti
Serves: 6 people | | Total time (min.): 1 ½ hours |
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
Tools
- Coarse shredding disc
- Food processor
Method
To make the rosti
- Peel and clean the potatoes.
- Attach the coarse shredding disc to the food processor and shred the potato.
- Drain the potato and then mix with the melted butter and seasoning.
- Heat a knob of butter in a 20cm frying pan.
- Add the potato mixture to the pan, press down firmly and cook gently for 10 minutes.
- If your frying pan can go into the oven place it into a preheated oven set at 160ºC.
- After an hour take the rosti out of the frying pan, leave to cool on a chopping board.
- When cooled you can slice the rosti into pieces. When you are ready to serve just brush with a little melted butter and place the rosti slices into the oven to warm through.
For the crust
- Attach the knife blade to the food processor. Add the brioche, herbs, salt and pepper and process until the ingredients are combined.
- Remove the mix from the bowl and spread out onto a large plate.
To cook the lamb
- Heat the oil in a frying pan.
- Place the lamb in the pan and brown on all sides.
- Turn the lamb to the fat side, cook for a few minutes and then place the lamb onto a baking sheet/tray into a preheated oven set at 180ºC.
- 3 minutes before the end of the cooking time, take the lamb out of the oven.
- Turn the lamb chops over and spread a little mustard onto the fat.
- Place the chop into the brioche mix fat side down and press down.
- Return the chop to the baking tray, with the crust upwards.
- Cook for the remaining time.
- Remember to rest the meat for 10 minutes before serving.
Chef’s tips: If your frying pan doesn’t go into the oven, carefully turn the potato mixture out onto a baking tray or make the rosti in a flan case. The time it will take to cook the meat will depend upon how good your oven is and the thickness of the meat cut; however as a rough guide if you want to have the meat medium, cook for 8 minutes, 12 minutes for well done.