Lamb Chops Champvallon Recipe

Name: Lamb Chops Champvallon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lamb rib chops, well-trimmed of excess fat; 2 1/2 teaspoons fine sea salt; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter, softened; 2 1/2 pounds (3 medium) Idaho or russet potatoes, peeled and sliced into 1/8-inch thick rounds; 1 cup julienned onion, rinsed in cold water; 2 tablespoons chopped fresh thyme; 2 teaspoons minced garlic; 1/4 teaspoon freshly ground pepper; 2 1/4 cups lamb or veal stock; 2 1/4 cups chicken stock

Servings: persons

12 lamb rib chops, well-trimmed of excess fat
2 1/2 teaspoons fine sea salt
1 tablespoon vegetable oil
1 tablespoon unsalted butter, softened
2 1/2 pounds (3 medium) Idaho or russet potatoes, peeled and sliced into 1/8-inch thick rounds
1 cup julienned onion, rinsed in cold water
2 tablespoons chopped fresh thyme
2 teaspoons minced garlic
1/4 teaspoon freshly ground pepper
2 1/4 cups lamb or veal stock
2 1/4 cups chicken stock

1
Preheat the oven to 350 degrees F. Coat the inside of a flameproof (such as enameled cast iron)
2
9 1/2 by 12 by 4-inch baking dish with the butter.
3
Season the lamb chops with 1/2 teaspoon of the salt.
4
In a large skillet, heat the oil over high heat.
5
In batches, cook the lamb chops, turning once, until browned on both sides, about 4 minutes.
6
Set aside.
7
In a large bowl, mix the potatoes, onion, thyme, garlic, pepper, and the remaining
8
2 teaspoons salt.
9
Spread half of the potatoes in the dish.
10
Arrange the lamb chops on top, then cover with the remaining potatoes.
11
Pour the lamb stock and chicken stock into the dish.
12
Bring to a boil over medium heat.
13
Cover tightly with aluminum foil.
14
Bake until the potatoes are very tender, about 3 1/2 hours.
15
During the last 30 minutes, remove the foil so the potatoes can brown lightly.

1425

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lamb rib chops, well-trimmed of excess fat, 2 1/2 teaspoons fine sea salt, 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, softened, and more.

Yes, Lamb Chops Champvallon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops Champvallon

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