Côtes dAgneau à la Croûte de Pommes de Terre
Master Chef André Soltner, former chef/owner of New York's famous Lutèce Restaurant, and Senior Lecturer at the French Culinary Institute in New York City, joined Royal Olympia Cruises' on board cultural enrichment program as a guest chef aboard Olympic Voyager's April 16, 2001 12-day Transatlantic Discovery cruise from Fort Lauderdale to Barcelona and the April 28, 2001 7-day European Serenade Cruise from Barcelona to Athens.
This recipe, to wet your appetite, is a special lamb dish from The Lutèce Cookbook by André Soltner with Seymour Britchky
(Lamb Chops in a Potato Crust)
The Shopping List:
1 pound medium potatoes, unpeeled, washed
4 rib lamb chops
pepper, fresh ground
1 tablespoon peanut oil
1 ample tablespoon all-purpose flour
3 tablespoons (3/8 stick) unsalted butter
Putting it all together:
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.
Set the potatoes aside, uncovered, to cool.
Trim most of the fat from the lamb chops. Salt and pepper them.
In a skillet, heat the oil. Brown the lamb chops quickly and put on a plate and let them cool.
Peel the potatoes, and then grate them into a bowl, using the coarser 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.
In a skillet, melt the butter. Sauté 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.
Note: Serve with a green salad.
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