Grilled Lamb Chops With Blue Cheese Gratin

Preheat the oven to 350 degrees F.

Pour the milk into a saucepan and scald it over high heat. Set aside.

Put the blue cheese and creme fraiche into a small bowl and use a fork to mix together until smooth.

Use a tablespoon of the butter to generously coat a small to medium gratin dish. Arrange half the potatoes in the dish and season generously with salt and pepper. Dab on dollops of the blue cheese mixture, using just half.

Layer the remaining potatoes, season with salt and pepper, sprinkle with small pinches of clove and nutmeg and dab on the remaining cheese mixture and the remaining butter. Pour the hot milk over the potatoes.

Put the gratin dish on a baking sheet and set in the oven. Bake for 1 1/4 to 1 1/2 hours, until the potatoes are tender and the gratin is crisp and golden brown on top.

About 30 minutes before the gratin is done, set the lamb chops on your work surface and season all over with salt and pepper. Set aside.

Remove the gratin from the oven and cover the top loosely with a tent of aluminum foil.

Heat a stove-top grill. Cook the lamb chops for 90 seconds, rotate 45 degrees and cook for 5 minutes more. Turn the lamb chops over and cook for 3 to 4 minutes more for shoulder chops and a bit longer for thick rib chops. Transfer to a warm platter and let rest for 5 minutes.

Transfer to individual plates, garnish with herb sprigs and serve immediately, with the gratin alongside.