- 12 lamb rib chops, well-trimmed of excess fat
- 2 1/2 teaspoons fine sea salt
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter, softened
- 2 1/2 pounds (3 medium) Idaho or russet potatoes, peeled and sliced into 1/8-inch thick rounds
- 1 cup julienned onion, rinsed in cold water
- 2 tablespoons chopped fresh thyme
- 2 teaspoons minced garlic
- 1/4 teaspoon freshly ground pepper
- 2 1/4 cups lamb or veal stock
- 2 1/4 cups chicken stock
Preheat the oven to 350 degrees F. Coat the inside of a flameproof (such as enameled cast iron)
9 1/2 by 12 by 4-inch baking dish with the butter.
Season the lamb chops with 1/2 teaspoon of the salt. In a large skillet, heat the oil over high heat. In batches, cook the lamb chops, turning once, until browned on both sides, about 4 minutes. Set aside.
2 teaspoons salt. Spread half of the potatoes in the dish. Arrange the lamb chops on top, then cover with the remaining potatoes. Pour the lamb stock and chicken stock into the dish. Bring to a boil over medium heat. Cover tightly with aluminum foil. Bake until the potatoes are very tender, about 3 1/2 hours. During the last 30 minutes, remove the foil so the potatoes can brown lightly.