For the potatoes:
Oil or butter, for greasing
1 tbsp olive oil
1 onion, thinly sliced
2 thyme sprigs
750g floury potatoes, peeled and thinly sliced
250ml chicken stock
For the lamb chops:
8 lamb chops
2 tbsp olive oil
Juice of 2 lemons
2 tbsp thyme leaves
Salt and black pepper
- Preheat the oven to 200˚C/180˚C/gas mark 6 and grease a gratin dish with oil or butter.
- Heat the oil over a medium heat and cook the onions and thyme sprigs for five minutes until softened and lightly coloured.
- Spread a layer of potatoes over the bottom the of gratin dish. Sprinkle over a few slices of onion and continue layering, finishing with a layer of potatoes.
- Pour over the stock so that it comes just to the top layer of potato. Place in the oven and bake for 50-60 minutes until the potatoes are cooked and the top is golden and crisp.
- Put the lamb chops in a shallow dish or sealable bag and cover with the olive oil, lemon juice and thyme leaves. Cover (or seal the bag) and allow to marinate at room temperature for 20 minutes, turning the chops over a couple of times to allow all surfaces to marinate.
- Preheat a griddle pan over a high heat for five minutes or until very hot. Remove the chops from the marinade and season. Turn the heat to medium-high and cook the chops for 2-3 minutes per side.
- Serve the lamb chops with the boulangère potatoes.
Per serving: 589kcals, 24.8g fat (6.6g saturated), 34.4g carbs, 3.9g sugars, 56g protein, 6.2g fibre, 0.398g sodium
MAKE IT YOURS:
If you don’t have a griddle pan, you can cook the lamb chops under a hot grill for 3-4 minutes per side. Rosemary makes a delicious alternative to the thyme. If the boulangère potatoes are made with vegetable stock, they are a tasty vegetarian side dish for another meal.