Lamb Chops, Planked Recipe 2

Instructions

1. Planked Recipe 2, Select four rib-chops and trim the meat from the bones, French fashion.
2. Pound four slices of bacon, cooked crisp, to a powder; brush the chops lightly with bacon fat or melted butter, then roll them in the powdered bacon and then in soft bread crumbs (sifted).
3. Broil the chops in a well-oiled broiler, leaving them a little under done.
4. Have ready a cup of cooked peas, made hot and buttered, and about a pint and a half of mashed potato.
5. Make a mound of potato on a hot, chop plank, set the chops against this and pipe the rest of the potato around them.
6. Beat the yolk of an egg; add a tablespoon of milk and with it brush over the piping of potato.
7. Set the plank into the oven, to brown the edges of the potato and make all hot.
8. To serve, set the plank on a chop plate, put frills on the ends of the bones and the peas between the chops and potato.
9. This is to serve two or four individuals.