Recipe: Lamb Chops with Brie Cream

This is a recipe I entirely imagined and we really enjoyed it and the sauce is very good!
1/ Cook the potatoes in boiling water, they must remain firm so they don't fall apart. Remove the skin, hollow them out slightly and set aside the removed flesh. Set the potatoes and previously 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/ Then 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 cuts are golden.
4/ Remove the skin from the brie and cut the cheese into pieces.
Prepare the sauce: mix a large tablespoon of cornstarch with a little water, then mix it with the crème fraîche. Put on low heat and while stirring add the pieces of cheese, then 1 teaspoon of mustard and 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 preparation. Keep the rest of the sauce to serve as an accompaniment.
5/ Meanwhile you will have cooked your lamb chops in a pan.
Prepare each plate with a lamb chop, two potatoes with their lid, your pastry cut for decoration and a little sauce and some sprigs of parsley or other (I used lemongrass because I didn't have anything else on hand) and serve with the brie cream nice and hot.