- 2 Red Bell peppers
- 500 grams Potatoes
- 1 small bunch Chervil
- 1 teaspoon Butter
- Salt freshly ground pepper
- 250 milliliters Whipping cream
- 150 grams Creme fraiche cheese
- 8 Lamb cutlets (each about 60 grams)
- 2 tablespoons Olive oil
- 1 Garlic clove
- 1 small Rosemary sprig
Quarter bell peppers, remove seeds and ribs and arrange, skin side up, on a lined with aluminum foil baking sheet. Roast in preheated oven at 225°C (approximately 425°F) (gas mark 5-6; fan oven 200°C) for about 15 minutes or until skin blisters and blackens. Cover peppers with a damp kitchen towel and set aside for 10 minutes.
Peel, rinse and slice potatoes. Butter shallow baking pan and layer with potatoes, season with salt and pepper and top with chervil leaves. Pour cream over and bake in preheated oven at 200°C (approximately 400°F) (fan oven 180°C; gas mark 3-4) for about 30-40 minutes.
Peel peppers and arrange in a baking pan, season with salt and pepper. Spread with crème fraîche and add to the oven during the last 5-10 minutes of cooking.
Season lamb chops with salt and pepper. Heat olive oil in a pan and cook chops for about 4-5 minutes per side. Peel garlic and squeeze into lamb pan, add rosemary and saute briefly. Arrange chops, peppers and potatoes on plates and serve.