Recipe: Lamb Chops Champvallon

Name: Côtelettes d'agneau Champvallon
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: Côtes d'agneau a la Champvallon pour 6 bons mangeurs :12 côtes d'agneau de belle qualité découvertes de 80 g chacune environ(si vous en trouvez de Pré-Salé).6 pommes de terre moyennes (charlotte ou Bintje) épluchées, lavées, émincées finement et essuyées ou des pommes nouvelles de Ré ou de Noirmoutier juste essuyées .2 gros oignons (Roscoff si vous trouvez) émincés finement.3 gousses d'ail (dégermées, écrasées et hachées)1 feuille de laurier coupée en deux1 pincée de fleur de thym frais6 dl de bouillon de bœuf préparésel poivre du moulinbeurre et huilesi vous avez un peu de poudre de cèpes, ce serait top...

By chef patrick ★ ★ ★ ★ ★ 5/5 (10 reviews) Meat

Prep 30 min

Cook 90 min

Total 2h

Legend has it that Madame de Champvallon prepared this recipe for Louis XIV who was fond of Madame de Maintenon's lamb chops to come share her bed (which happened that very evening)

Ingredients

Lamb chops Champvallon style for 6 hearty eaters:
12 lamb chops of fine quality trimmed weighing about 80 g each (if you can find Pré-Salé).
6 medium potatoes (Charlotte or Bintje) peeled, washed, thinly sliced and dried or new potatoes from Ré or Noirmoutier just wiped.
2 large onions (Roscoff if you can find) thinly sliced.
3 garlic cloves (degemmed, crushed and chopped)
1 bay leaf cut in half
1 pinch of fresh thyme flowers
6 dl of prepared beef broth
salt and ground pepper
butter and oil
if you have a little porcini powder, that would be great...

Step-by-step directions

1- In a large sauté pan, put your butter and oil then when it is a nice color, put your chops to roast. Salt and pepper, roast five minutes on each side making sure the butter does not burn.

2- Preheat the oven to 200°C (th6-7) or to 100°C if you want to cook at low temperature.

3- Remove the chops, place them in an earthenware dish that can go in the oven

4- In the same sauté pan, put the sliced onions to soften, then, after five minutes, add half the broth (incorporate the porcini powder if you have it) bring to a boil and pour over the chops to cover them (if you are short add a little water). Arrange a third of the chopped garlic, the half bay leaves on either side of the dish and sprinkle with thyme flowers.

5- Cook in the middle of the oven for 25 minutes.

6- Remove the dish, cover the chops with the thinly sliced potatoes, the remaining garlic and moisten with half the remaining broth.

7- Return to the oven for 45 minutes. (if the top browns too much, cover with foil).
Make sure to baste from time to time. At the end of cooking all the broth has been absorbed by the meat and potatoes
the dish then presents itself as a gratin.
Serve in the center of the table
Close your eyes and tell me if you had ever eaten potatoes with that taste before!
To make this dish at low temperature, put your lamb chops then yo