Lamb Chops With Red-Leicester Potato Cake

• 3 large potatoes, peeled
• 2 large onions
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Finely chopped fresh thyme leaves
• 6 ounces red Leicester cheese, thinly sliced
• 12 rib lamb chops

1. Coarsely grate the potatoes and onions and place them in a large bowl.
2. Heat the oil in a large, heavy-bottomed frying pan set over medium heat.
3. Spread half the potatoes and onions across the bottom and season with salt, pepper and thyme.
4. Layer the cheese evenly over the top.
5. Add the rest of the potatoes and onions and press down to form a cake.
6. Cook slowly on one side until golden and crisp, 10 to 12 minutes.
7. (Lower the heat if it begins to brown too quickly.)
8. Turn and cook on the other side.
9. Meanwhile, preheat the broiler or prepare a charcoal grill.
10. Season the lamb chops with salt and pepper and grill or broil to desired doneness, 10 to 15 minutes.
11. Cut the potato cake into four wedges and place them on dinner plates.
12. Lay three chops over each and serve.

potatoes, onions, olive oil, salt, thyme, leicester cheese, lamb chops

Taken from cooking.nytimes.com/recipes/6759 (may not work)