Chargrilled lamb chops with Brie, breadcrumbs and parsley topping
For the lamb chops
For the topping
For the sweet potato mash
Preheat the oven to 200C/400F/Gas 6.
Heat a dash of olive oil in an ovenproof frying pan, season the lamb chops with salt and freshly ground black pepper and fry for 2-3 minutes on both sides, or until golden-brown.
For the topping, mix together the Brie, breadcrumbs, parsley, mint, salt and freshly ground black pepper in a small bowl and spread the mixture on top of the lamb chops. Bake for five minutes, or until the topping is golden-brown and the lamb is cooked to your liking.
For the sweet potato mash, cook the sweet potato in boiling salted water for 6-8 minutes, or until tender. Drain, then mash with the butter and milk until smooth. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the sweet potato mash onto a serving plate and top with the lamb chop.