Lamb Chops with Tomato-Herb Topping and Potato Cakes

For the lamb chops: Finely chop the sun-dried tomatoes, rosemary and parsley. Peel the shallots and garlic and chop finely. Heat 1 tablespoon olive oil and sauté the shallot and garlic until soft. Add the tomatoes, rosemary and parsley and sauté briefly. Season with salt and pepper. Crumble the bread finely and stir into the tomato mixture.

Rinse the lamb chops and pat dry. Season with salt and pepper. Heat the rest of the olive oil in a pan. Brown the lamb chops on both sides for about 3 minutes. Place in a baking dish and spread the tomato and herb mixture on top.

Boil the lamb stock with 4 tablespoons red wine. Whisk the cornstarch with the remaining red wine and stir into the stock. Bring to a boil again. Stir in the crème fraîche and season with salt and pepper.

For the potato cakes: Finely grate the potatoes. Squeeze out excess liquid in a dish towel. Combine the potato mixture with cornstarch, flour and egg. Season with salt and pepper. Heat the olive oil in a nonstick skillet. Add the potato mixture, by the tablespoonful, into the hot oil and flatten. Fry the potato cakes on both sides until golden brown.