To make a potato basket you need:
- 1-2 potatoes (Select big potatoes for jacket potato recipe)
- 2- 3 teaspoons of plain flour
- 500 ml. of sunflower oil
- Small pot for frying and forming basket shape. (Pot size is your preference)
To make mustard sauce you need:
- 1 tablespoon of dijon mustard
- 1 teaspoon of caster sugar
- 2-3 drop of honey
- pinch of salt and pepper
- 1 teaspoon of whole grain mustard
- 3 tablespoons of orange juice
Meat: 1-2 chops of lamb/portion
- Wash potatoes thoroughly and peel. Cut them lenghtwise and cut again until you get a thin French fry shape.
2. Add plain four to those sliced potatoes and mix well.
3. Heat up sunflower oil into a pot on medium heat, make sure the oil is not too hot. Otherwise your potato basket will get burn quickly.
4. Add potato into the hot oil with care (we used 1 potato for 1 basket, as it fitted perfectly to the size of our pot) and quickly grap soup ladle and gently press into the middle of pot to form a basket shape. You can use any utensils that have a curve shape and ability to use with the hot oil.
5. Hold still for 5 mins, until it starts to form a shape and then take out the soup ladle. Cook further until it turns to a golden color. (Approx. extra 5-6 mins on medium to low heat)
6. Use tongs to take out potatoes basket from the pot and place it on the wire rack to drain for a few moments.
7. Cook your lamb chops anyway you desires, but please do not forget to season them. We cooked them by using pan fry method for 6 mins for individual chops (3 mins each side).
8. Once you have finished cooking lamb, let it rest for 2 mins. At this point, you can start to make a sauce by mixing sauce ingredients (see above) together, and then transfer to a saucepan. Cook for 2-3 mins on a low heat until it bubbles and set aside.
9. Gently place racks of lamb into potato basket and garnish with sauce and herbs. Alternatively, you can serve mustard sauce separately by putting a sauce in a small serving bowl. Then decorates with green salad and any vegetables you prefer.