Total Steps
5
Ingredients
11
Tools Needed
4
Ingredients
- 12 chops lamb rib chops well-trimmed of excess fat
- 2.5 teaspoons fine sea salt
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter softened
- 2.5 pounds Idaho or russet potatoes (3 medium) 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
- 0.25 teaspoon freshly-ground black pepper
- 2.25 cups lamb or veal stock
- 2.25 cups chicken stock
Instructions
Step 1
<a href="/H3S4YV46">Preheat </a>the oven to 350 degrees. <a href="/6BTCX64M">Coat </a>the inside of a flameproof (such as enameled cast-iron) 9 1/2- by 12- by 4-inch <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dish </a>with the butter.
Step 2
<a href="/H7TNTGFZ">Season </a>the lamb <a href="/6L7QNTJV">chops </a>with 1/2 teaspoon of the <a href="/DPSVTKVY">salt. </a>In a large <a href="/MYJ2HRB7">skillet,</a> <a href="/XZFHRHHF">heat </a>the oil over high <a href="/XZFHRHHF">heat. </a>In batches, cook the lamb <a href="/6L7QNTJV">chops,</a> <a href="/B52FHCF2">turning </a>once, until <a href="/D434P8MH">browned </a>on both sides, about 4 minutes. Set aside.
Step 3
In a large bowl, <a href="/7S3QCKWK">mix </a>the potatoes, onion, thyme, garlic, pepper, and the remaining 2 teaspoons <a href="/DPSVTKVY">salt. </a>Spread half of the potatoes in the <a href="/QQVZX64Y">dish. </a>Arrange the lamb <a href="/6L7QNTJV">chops </a>on <a href="/R34ZSY3M">top,</a> then cover with the remaining potatoes. Pour the lamb stock and chicken stock into the <a href="/QQVZX64Y">dish. </a>Bring to a <a href="/W7VKDJHH">boil </a>over medium <a href="/XZFHRHHF">heat.</a>
Step 4
Cover tightly with aluminum foil. <a href="/RNT367Z2">Bake </a>until the potatoes are very tender, about 3 1/2 hours. During the last 30 minutes, remove the foil so the potatoes <a href="/TPWNYF5L">can </a><a href="/D434P8MH">brown </a>lightly.
Step 5
This recipe <a href="/Q4MB2KV4">yields </a>4 to 6 <a href="/Y6MVNCHX">servings.</a>