French cuisine · Meat & Kebab

Lamb Chops Champvallon

Lamb chops on layers of potatoes and onions that soak up all the pan juices in the oven.

Ingredients · for 4 servings

• 8 lamb chops
• 1 kg waxy potatoes
• 600 g onions
• 3 cloves garlic
• 500 ml lamb stock (or vegetable stock)
• 2 sprigs thyme
• 1 bay leaf
• 3 tbsp olive oil
• 20 g butter
• Salt, pepper

Instructions

1. Pat the lamb chops dry, season with salt and pepper; peel the potatoes and slice thinly (3 mm) with a mandoline, cut the onions into fine rings and chop the garlic.
2. Heat 2 tbsp olive oil in a pan until very hot and sear the chops for 2 min per side, until browned outside, then remove.
3. Sauté the onions in the remaining oil over medium heat for 12-15 min, until soft and golden, adding the garlic and thyme leaves for the last 2 min.
4. Line a buttered baking dish with half the potato slices, spread the onions on top and cover with the remaining potatoes in shingles; season with salt and pepper.
5. Nestle in the chops, pour in the hot stock until the potatoes are just covered, tuck in the bay leaf and bake at 180 °C for 55-65 min.
6. The bake is done when the potatoes are soft and the surface shows golden edges; let rest for 10 min and serve straight from the dish.