Lamb Chops Champvallon

Servings 6

Ingredients
  

  • 1 tablespoon peanut oil
  • 6 lamb shoulder chops (about 2½ pounds total)
  • 2 onions(about 8 ounces) sliced(about 2 cups)
  • cups water
  • 6 or 7 garlic cloves thinly sliced (about 2 tablespoons)
  • teaspoons fine sea salt
  • ¾ teaspoon freshly ground black pepper
  • pounds Yukon Gold potatoes peeled, sliced thin, and placed in a bowl with cold water to cover
  • 3 thyme sprigs
  • 2 bay leaves
  • ¼ cup coarsely chopped fresh flat-leaf parsley for garnish

Instructions
 

  • The classic dish côtelettes d’agneau Champvallon is made with lamb chops from the rack, but in this variation, I use shoulder blade chops. This cut is meaty and tasty, and less expensive than the traditional chop. The shoulder blade chops are sautéed first and then water is added to the pan. Neither stock nor wine is needed with lamb, which has plenty of flavor on its own. The chops are then braised in the oven with sliced potatoes, herbs, onion, and garlic. The braising liquid should be almost completely absorbed by the time the lamb and potatoes are finished cooking and ready to serve. The dish is as good reheated as fresh.
    Preheat the oven to 375°.
    Heat the oil in a large skillet over high heat. When hot, add the lamb chops (3 at a time, if necessary, to avoid crowding) and cook for about 4 minutes per side, until nicely browned. Arrange in one layer in a large gratin dish.
    Add the onions to the drippings in the pan and sauté, stirring for about 2 minutes. Add the water, garlic, salt, and pepper.
    Drain the potato slices well and arrange them on top of the lamb chops, with the thyme and bay leaves. Pour the onion mixture and pan juices over the dish.
    Place the gratin dish on a rimmed baking sheet and bake for 45 minutes. Cover with aluminum foil and bake for another 30 minutes, or until the potatoes are soft, the lamb is tender, and most of the juices have been absorbed. Allow to sit for a few minutes to develop flavor before serving.
    Remove the bay leaves, garnish with the parsley, and serve.