Time: 40 minuti
Difficulty: Facile

It could be a main course, or a tasty second course.
the lamb chop is combined with the delicacy of the potatoes, artistically arranged in a crown. An aromatic and tasty place.
Features:
belonging to white meat, lamb is characterized by a high digestibility and also for weaning of newborns.
It is a meat obtained from animals that have passed the weaning phase but have not yet reached 12 months and is not only very tasty and particular but also rich in properties and nutrients.
It contains a lot of iron and potassium, proteins and fats are well balanced.
Historical background:
It seems that the first to implement the consumption of lamb at a religious feast were the Jews. In fact, they usually eat lamb during the Passover, which is held at the same time as the Christian Passover.
Notes:
In general, lamb meat has few calories, which clearly also change depending on the type of cooking with which the dish is prepared, so it lends itself to being a food for diets. In addition, its richness in protein makes it very suitable for athletes and people with iron deficiencies.

Ingredients for 4 people
For the crown of bread
125 g cooked potatoes
60 g butter
90 g Prepared for bread and pizza Molino dalla giovanna
150 g water
2 eggs
Salt up
 for meat:
8 ribs of lamb
1 sprig of rosemary
250 g Gluten-free medium/coarse cut corn flour
50 g prepared for bread and pizza Molino dalla Giovanna
2 sprigs of rosemary
salt
extra virgin olive oil
Traditional balsamic vinegar of Modena PDO  
Dill

Proceeding
In a saucepan boil the water with a pinch of salt and butter, when everything has come to a boil add to rain the mix and turn vigorously with a whisk to avoid the formation of lumps. Continue to cook the dough for about 5 minutes then remove from heat, let cool and add the eggs one at a time, Mix, add the mashed potatoes and continue to work with a ladle until the dough is smooth and homogeneous. Let stand 15 minutes in the fridge.
Pour the mixture into a sac-a-pôche and using a grooved nozzle, form the donuts on a drip tray lined with baking paper to bake in the oven at 200 ³ for about 18 minutes.
Meanwhile, in a bowl, combine the corn flour, the mixture and the chopped rosemary. Mix well with a spoon.
Take the chops and lay them first on one side then on the other, in a dish with oil, drain well and do the same in the breading of corn; then heat a pan with oil - bring to a temperature of 170 ³ - and cook the ribs about 3 minutes per part, salt to taste with salt.
In a dish lay a crown of potatoes, two lamb chops, balsamic vinegar and a sprig of dill.