Ingredients

• 6 small sweet potatoes
• thinly sliced
• 500ml/17fl oz double cream
• 250g/8oz grated cheddar
• 3 bone lamb rack or 3 lamb cutlets
• 30g/1oz Dijon mustard
• 200ml/7fl oz reduced lamb stock
• 4 slices fresh white bread
• 40g/1½oz melted butter
• 30g/1oz mixed herbs chopped (sage
• parsley
• rosemary and thyme) or dried herbs

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a small shallow gratin dish layer the thinly sliced sweet potato
• cream and cheese alternatively
• reserving some of the cheese to sprinkle on the top.
• Cover with foil and bake in the oven for 25 minutes
• removing the foil for the last 10 minutes.
• In a hot frying pan seal the cutlets on both sides. Brush one side of the chops with mustard.
• Increase the oven temperature to 200C/400F/Gas 6. Sprinkle 1 tbsp of the fresh crust on to one side of the lamb cutlets. Don't pat the crust
• leave it in a pile.
• Place them in an oven for about 3 minutes or until golden brown. In a small pan reduce some lamb stock to serve as a thin gravy.
• Take a circular cutter
• cut into the gratin and place it off centre on a serving plate. Lay the cutlets alongside the gratin and drizzle a small amount of lamb stock on the plate
• eat immediately.