Chargrilled lamb chops with Brie, breadcrumbs and parsley topping

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. 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.

3. 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.

4. 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.

5. To serve, spoon the sweet potato mash onto a serving plate and top with the lamb chop.