Lamb chops champvallon

Yield: 4 servings

Measure Ingredient
12 \N Lamb rib chops; well-trimmed of
\N \N Excess fat
2½ teaspoon Fine sea salt
1 tablespoon Vegetable oil
1 tablespoon Unsalted butter; softened
2½ pounds Idaho or russet potatoes - (3 med); peeled, and
\N \N Sliced into 1/8\"-thick rounds
1 cup Julienned onion; rinsed in cold water
2 tablespoons Chopped fresh thyme
2 teaspoons Minced garlic
¼ teaspoon Freshly-ground black pepper
2¼ cup Lamb or veal stock
2¼ cup Chicken stock

Preheat the oven to 350 degrees. Coat the inside of a flameproof (such as enameled cast-iron) 9½- by 12- by 4-inch baking dish with the butter.

Season the lamb chops with ½ teaspoon of the salt. In a large skillet, heat the oil over high heat. In batches, cook the lamb chops, turning once, until browned on both sides, about 4 minutes. Set aside. In a large bowl, mix the potatoes, onion, thyme, garlic, pepper, and the remaining 2 teaspoons salt. Spread half of the potatoes in the dish. Arrange the lamb chops on top, then cover with the remaining potatoes. Pour the lamb stock and chicken stock into the dish. Bring to a boil over medium heat. Cover tightly with aluminum foil. Bake until the potatoes are very tender, about 3 ½ hours. During the last 30 minutes, remove the foil so the potatoes can brown lightly. This recipe yields 4 to 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9391) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Terrance Brennan

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