Potato Lamb Flan Recipe
Ingredients
| Potatoes - 1 1/2 lb [750 g], sieved or riced | ||
| Egg yolks | 2 | |
| Butter - 1 oz [25 g] | ||
| Small lamb cutlets - 4 large or 8 | ||
| Flour | ||
| Frying Cooking Oil | 2 Cup (16 tbs) (For frying) | |
| Tomatoes - 1 X 8 oz can | ||
| Tomato puree - 1 tablespoon [1X 20 ml] | ||
| Cheddar cheese - 4 oz [100 g], cubed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a bowl, add the potatoes, egg yolks and butter and beat till smooth.
2) Grease a 9 inch (23 cm) ovenproof plate and pipe the potatoes over the base and edge.
3) Toss and coat the chops with seasoned flour.
4) In a pan, add oil and heat.
5) Add the chops and fry on both sides and brown.
6) Overlap the chops and arrange on the bed of potato.
7) In a bowl, add the drained tomatoes, puree and cheese and mix well. Add over the cutlets.
8) Place oven at 400°F (200°C), Gas Mark 6, and bake for 1/2 an hour.
SERVING
9) Garnish with parsley and serve.
1) In a bowl, add the potatoes, egg yolks and butter and beat till smooth.
2) Grease a 9 inch (23 cm) ovenproof plate and pipe the potatoes over the base and edge.
3) Toss and coat the chops with seasoned flour.
4) In a pan, add oil and heat.
5) Add the chops and fry on both sides and brown.
6) Overlap the chops and arrange on the bed of potato.
7) In a bowl, add the drained tomatoes, puree and cheese and mix well. Add over the cutlets.
8) Place oven at 400°F (200°C), Gas Mark 6, and bake for 1/2 an hour.
SERVING
9) Garnish with parsley and serve.
Chef
