This potatoes-lamb-onions dish starts on stop of the stove but spends most of the 60 minutes it takes in the oven.
Lamb chops with potatoes and onions
Print recipe| Serves | 4 |
| Meal type | Main Dish |
| By author | Pierre Franey's "More 60-Minute Gourmet" |
This is one of my favorite winter recipes (if you like meat). I've tried it with pork chops (works well) and chicken (it does not).
Ingredients
- 8 rib lamb chops (or substitute with pork chops)
- 1lb onions
- 2lb potatoes
- 3 tablespoons butter
- 4 sprigs parsley
- 1 bay leaf
- 2 sprigs fresh thyme (or use 1 tsp. dried)
- 1 1/2 cup fresh or canned chicken broth
- 2 whole garlic cloves (unpeeled)
- 3/4 cups water
- 1/4 cup chopped, fresh parsley
Directions
| Step 1 | |
| Preheat the oven to 425 degrees. | |
| Step 2 | |
| Trim away and discard most of the fat around the rim of each chop. Sprinkle with salt and pepper. | |
| Step 3 | |
| Peel the onions and cut them in half. Slice each half as thinly as possible. There should be about 4 cups. | |
| Step 4 | |
| Peel the potatoes. Cut them in the thinnest possible slices. There should be about 7 cups. | |
| Step 5 | |
| Melt the butter in a heavy skillet large enough to hold the chops in one layer. Add the chops and brown quickly on one side, about 2 minutes. Turn the chops. | |
| Step 6 | |
| Sprinkle the onions over the chops and continue browning on the second side, about 2 minutes. | |
| Step 7 | |
| Tie the parsley, bay leave and thyme in a bundle and add this to the skillet. (Or sprinkle the dried thyme over the onions.) Add the whole garlic cloves. | |
| Step 8 | |
| Scatter the potatoes over the onions. Sprinkle with salt and pepper to taste. Pour the broth and the water over all. Bring to the boil and cook about 3 minutes on top of the stove. | |
| Step 9 | |
| Transfer the dish to the oven. As it bakes, dip a spoon into the liquid and baste occasionally. Bake 35-40 minutes. Serve with sprinkled chopped parsley. | |