Finely grate Emmenthal AOC and chop parsley and garlic just as finely.

 

Peel potatoes, grate finely, wrap in a cloth, drain well, and put in a bowl.

 

Add cheese, egg yolks, parsley, and garlic. Season and mix well.

 

Cover lamb with mix.

 

Brown lamb on each side over medium heat in hot oil for 6 to 8 minutes.

 

 

 

Orange and Port Sauce

 

 

 

Cut orange peel into strips.

 

Bring all ingredients apart from mustard and butter to boil and reduce to approx. 100 ml.

 

Stir in mustard and 30 g butter in cubes.

 

Sear tomatoes in rest of melted butter until warm.

 

 

Pour and serve for a tasty and simple dish!