Recipe: Lamb chops with Brie cream

1 This is a recipe I completely invented and that we really enjoyed, the sauce is delicious! Boil the potatoes in salted water, they must stay firm so they don't break apart. Remove the skin, hollow them out slightly and set aside the scooped-out flesh. Keep the potatoes and crushed flesh aside.

2 Take the shortcrust or puff pastry and cut out circles or any other shape you like for decoration. I made my own shortcrust pastry.

3 Also cut out small lids for your potatoes. Prick the pastry and put everything in a hot oven at 180° for a few minutes until your cut-outs are golden.

4 Remove the skin from the Brie and cut the cheese into pieces. Prepare the sauce: mix a generous tablespoon of cornstarch with a little water, then blend it with the crème fraîche. Heat gently and, stirring constantly, add the cheese pieces, then 1 teaspoon of mustard, a pinch of curry powder, pepper and salt. Let it cook until the sauce thickens. Take some of this sauce and mix it with the crushed potato flesh, check the seasoning and fill the potatoes with this mixture. Keep the remaining sauce to serve as a side.

5 Meanwhile, you will have cooked your lamb chops in a pan. Arrange each plate with one lamb chop, two potatoes with their lids, your pastry cut-out for decoration, a little sauce and a few sprigs of parsley or whatever you like. I added lemongrass because I had nothing else on hand. Serve with the hot Brie cream.