I make this quite often so there is a recipe here for it somewhere on the blog. It is a very tasty dish and it's official name is lamb chops 'champvallon'. This is a very old dish that you just don't see anymore. It was made quite often as a daily special in hotels and restaurants. Always a good idea to let this sit for a while before consumption.
This dish consists of alternating layers of potato, sauteed onion and tomato with lamb and plenty of garlic and it is a wonderful dish.
You slice the potatoes as if for gratin potatoes and put them aside in a little water. Then you slice the onions and cook them slowly in olive oil until they are tender but not quite cooked. You slice some tomatoes into thick slices and you chop up a lot of garlic.
Then you saute some lamb chops and put them to the side.
When all is done you assemble by a layer of potatoes on the bottom of a earthenware dish. Then you add a layer of sliced tomatoes and then you season that and sprinkle some chopped garlic on it along with some thyme.
Then you add the layer of sauteed onions and you place the lamb on top of the onions. Then you continue in reverse until you end up with a layer of potatoes on top.
Add some stock, cover with some foil and cook slowly in a medium oven. The longer it cooks the more flavor you have.
30 minutes before you remove it from the oven, remove the foil and turn the heat up so the potatoes will brown. If you want the potatoes to turn a golden brown then melt a little butter in a ramequin and paint it on the top layer of potatoes about ten minutes before you remove it from the oven. Let it rest for a good half hour and serve
Because this dish cooks for so long you don't need a very expensive cut of lamb to make it.
( Repost from a previous post of this dish)
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