Lamb Chops in a Potato Crust

Serves 2

Ingredients
1 lb. medium potatoes, umpeeled, washed
salt
4 rib lamb chops
pepper, fresh ground
1. T peanut oil
1 ample T. all-purpose flour
1 egg
3 T. unsalted butter

Preparation
1. In a saucepan bring the potatoes to the boil in salted water.  Cover, and simmer until the potatoes are soft - about 20 minutes.  Discard the water.  Cook the potatoes over low heat, uncovered, for about 5 minutes more, to dry them.
2. Set the potatoes aside, uncovered, to cool.
3. Trim most of the fat from the lamb chops.  Salt and pepper them.
4. In a skillet, heat the oil.  Brown the lamb chops quickly - about 1 1/2 minutes on each side.  Put the chops on a plate, and let them cool.
5. Peel the potatoes, and then grate them into a bowl, using the coarsest side of a four-sided grater (or the grater attachment of a food processor).  Add salt and pepper, the flour, and the egg.  Mix gently with a wooden spatula.  Press this mixture onto the surfaces and sides of the lamb chops.  The potato mixture should form a shell around 1/4" thick.
6. In a skillet, melt the butter.  Saute the chops over medium heat for about 5 minutes on each side.  The potato crust should be nicely browned and crisp, and the meat inside should be pink but warmed through.

Andre Soltner, The Lutece Cookbook