Name: Lamb Chops Champvallon
Ingredients: 12 Lamb rib chops; well-trimmed of; Excess fat; 2 1/2 ts Fine sea salt; 1 tb Vegetable oil; 1 tb Unsalted butter; softened; 2 1/2 lb Idaho or russet potatoes - (3 med); peeled, and; Sliced into 1/8"-thick rounds; 1 c Julienned onion; rinsed in cold water; 2 tb Chopped fresh thyme; 2 ts Minced garlic; 1/4 ts Freshly-ground black pepper; 2 1/4 c Lamb or veal stock; 2 1/4 c Chicken stock

We deeply want a revival of domestic religion. The Christian family was the bulwark of godliness in the days of the puritans, but in these evil times hundreds of families of so-called Christians have no family worship, no restraint upon growing sons, and no wholesome instruction or discipline. How can we hope to see the kingdom of our Lord advance when His own disciples do not teach His gospel to their own children? Oh, Christian men and women, be thorough in what you do and know and teach! Let your families be trained in the fear of God and be yourselves 'holiness unto the Lord'; so shall you stand like a rock amid the surging waves of error and ungodliness which rage around us.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Dujour08	4	servings

INGREDIENTS

12		Lamb rib chops; well-trimmed of
		Excess fat
2 1/2	ts	Fine sea salt
1	tb	Vegetable oil
1	tb	Unsalted butter; softened
2 1/2	lb	Idaho or russet potatoes – (3 med); peeled, and
		Sliced into 1/8"-thick rounds
1	c	Julienned onion; rinsed in cold water
2	tb	Chopped fresh thyme
2	ts	Minced garlic
1/4	ts	Freshly-ground black pepper
2 1/4	c	Lamb or veal stock
2 1/4	c	Chicken stock

INSTRUCTIONS

Preheat the oven to 350 degrees. 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. In a large bowl,
mix the potatoes, onion, thyme, garlic, pepper, and the remaining 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. This recipe yields 4 to 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9391) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.

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