Serves 2

Cooking Time 40 minutes

Lamb chops :

• 4 lamb chops
• 25 g butter,
• 1/2 lemon juice
• 1 tablespoon chopped herbs
• salt, pepper,
• 1 tablespoon olive oil
• mushrooms to decorate

Gratins :

• 250 g small boiling potatoes, peeled
• 1/2 small onion, thinly sliced
• 75 g Gruyere cheese, grated
• 150ml cream
• 1 good pinch grated nutmeg
• 1 teaspoon dried mixed herbs
• salt
• freshly ground black pepper

1. Cut the potatoes into thin slices. Cook with the onion in lightly salted boiling water for 3 minutes. Drain, rinse with cold water and drain again.
2. Reserve some of the vegetable slices to arrange on the top of each gratin. Stir three quarters of the cheese, the cream, nutmeg, herbs and seasoning into the remainder.
3. Butter the mini cocottes and for ease of handling place them on a baking tray. Spoon the vegetable mixture into each one, filling it almost to the top. Arrange a few of the reserved vegetable slices in a pattern over the top of each and sprinkle with the remaining cheese.
4. Bake for 15-20 minutes until golden brown. Serve in the dish and keep it warm in the oven.
5. Brush the lamb chops with olive oil, chopped herbs and seasoning.
6. Preheat a grill for about 3-5 minutes, then, when hot, add the lamb chops and cook on both sides. When the lamb chops are ready, serve immediately (2 per grill plate) together with the individual potato gratin.
7. Bon Appétit!

Note
Use 2 mini-cocottes and 2 grill plates for 2 people. The Grill plate makes a single serving to serve and eat the grilled meat and delicious vegetable directly from the dish. The potato casserole can be prepared in advance then, when required, baked for just 20 minutes.