Cold-weather dish

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

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).


  • 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


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.