Herbed Lamb Chops With Sweet Potato Dauphinoise - cooking recipe

Ingredients

1 sprig rosemary leaves, chopped
1 tbsp thyme leaves, chopped
None Handful flat-leaf parsley, chopped
1/4 cup olive oil
8 None lamb chops
2 2/3 lbs sweet potatoes, peeled and finely sliced
1 None onion, finely sliced
3 tbsp butter
1 1/4 cups cream
4.25 oz Parmesan, grated

Preparation

Place herbs and oil in a bowl and season to taste. Add chops and toss well to coat. Set aside to marinate.
Preheat oven to 375\u00b0F. Layer potato and onion slices in a baking dish, seasoning each layer, dotting with butter and drizzling with cream. Pour remaining cream over top. Gently press down and top with Parmesan and any remaining butter. Potatoes should be just below the top of the dish.
Bake for 50-60 mins, until potatoes are tender and top is golden and bubbling. Allow to stand for 5 mins.
Meanwhile, heat a grill or grill pan over medium-high heat. Cook chops for 5-6 mins each side, or to desired doneness. Remove from heat and let rest for 5 mins. Serve with sweet potato dauphinoise.