Preheat the oven to 180°C/gas mark 4.

Wash and dry the potatoes.

Place the potatoes in a bowl, season with salt and pepper, drizzle with extra virgin olive oil and toss for a thorough coating.

Arrange potatoes on a baking dish and bake for 30-40 minutes.

Add the Maille Aged Balsamic Vinegar of Modena and caster sugar to a small saucepan.

Bring this to a boil, then lower the heat and simmer for 3-5 minutes until the sugar is completely dissolved. The desired consistency is slightly thick, resembling a thin to medium syrup.

Test it by placing a small amount on a cold plate or spoon, it should thicken and harden as it cools.

When you have reached this point, remove the pan from the heat and allow it cool to room temperature before serving.

Arrange three shallow bowls in a line, one with flour, one with a mixture of salt, eggs, and Maille Sun-Dried Tomatoes and Espelette Pepper Mustard, with White Wine, and one with breadcrumbs.

Dredge the lamb chop in flour, then dip into the salt, eggs, and mustard mixture, and finally coat with breadcrumbs.

Place the lamb chop on a plate, and repeat the process for the others.

Heat some oil in a large skillet.

Add a few lamb chops to the hot pan, and cook over medium to high heat for 10 minutes, allowing 5 minutes per side.

Repeat with remaining lamb chops, adding more oil when necessary.

Repeat with remaining lamb chops, adding more oil when necessary.