about 2 Tbsp olive oil
4 large (about 2 lb.) thin-skinned potatoes, scrubbed and thickly sliced
1/4 cup Dijon mustard
2 tsp mustard seed
1/2 to 1 tsp ground pepper
4 loin lamb chops (each 2 inches thick, about 1 1/2 pounds total)
1/4 cup Italian-seasoned bread crumbs
parsley sprigs (optional)
Heat 2 Tbsp oil in a 10 by 15-inch baking pan about 30 seconds in a 450 degrees oven.
Remove and add potatoes; turn to coat all sides. Bake until golden and soft-crisp, about 45 minutes; turn every 15 minutes.
Meanwhile, combine mustard, mustard seed and pepper. Trim fat from chops; place on a lightly oiled 10 by 15-inch baking pan.
When potatoes are almost done, move to bottom rack in oven and turn oven to broil. Place chops 4 to 6 inches beneath broiler; cook until tops are browned, about 6 minutes. Turn chops and top equally with mustard mixture, then bread crumbs; return to broiler until meat is just pink, about 6 minutes more (cut to test).
Evenly divide potatoes among 4 plates; place chops alongside potatoes. garnish with parsley.
Serves 4.
