Sunday, July 01, 2007
Lamb chops with scalloped potatoes
1 cup milk
Preheat the oven to 180 degrees C.
Peel and slice the potatoes.
Beat together the egg and milk.
Place layers of potato in a roasting dish, sprinkle the herbs over and cover with the milk and egg mixture. If the potatoes are not covered, add a bit more milk.
Bake for about 40 minutes.
Place a rack over the dish (see picture) and place the lamb chops on this.
This allows all the juices to drip into the potatoes.
Bake for another 20 minutes, depending on how well done you like your chops.
Serve with some winter vegetables.