This flavorful recipe of lamb chops with tomato-and-potato gratin is the perfect combination of succulent, tender lamb and hearty, comforting potato gratin. The chops are cooked to perfection and then placed atop a bed of deliciously cheesy and herby tomato-potato gratin. The dish is finished in the oven to meld all the flavors together into a culinary masterpiece. It is a simple yet elegant dish that would make any dinner special.
Photos of Lamb Chops with Tomato-and-Potato Gratin Recipe
Most ingredients in this recipe are commonly found in a kitchen pantry or a supermarket. However, lamb loin chops may not be readily available in some places. You may need to go to a butcher shop or a large supermarket with a diverse meat section. Similarly, for the canned tomatoes, it's best to opt for a good quality brand to ensure a rich and flavorful dish.
Ingredients for Lamb Chops with Tomato-and-Potato Gratin
Olive oil: Used for sautéing onions and searing the lamb chops. It adds a subtle richness to the dish.
Onions: They add a sweet and savory depth to the gratin.
Canned tomatoes: They lend a tangy touch to balance out the richness of the dish.
Salt: Enhances the flavors of all the other ingredients.
Dried rosemary: Adds a warm, woody aroma and flavor to the gratin and the lamb.
Dried thyme: Complements the lamb and makes the gratin more flavorful.
Fresh-ground black pepper: Adds a hint of heat and enhances the overall flavor profile.
Parmesan: Provides a salty, nutty flavor to the gratin and creates a beautiful, golden crust when baked.
Baking potatoes: They form the heart of the gratin, and absorb all the delicious flavors.
Lamb loin chops: Tender and juicy, they are the star of the dish.
One reader, Finlay Mathew says:
The lamb chops with tomato-and-potato gratin recipe was a delightful surprise! The flavors blended perfectly, and the lamb was tender and juicy. The gratin was a delicious addition, and the overall dish was a hit with my family. I'll definitely be making this again!
Techniques Required
How to prepare the tomato-and-potato gratin: Layer the tomato-and-onion mixture, potatoes, and parmesan in a baking dish, then bake until the potatoes are tender and the flavors are melded.
How to cook the lamb chops: Sear the seasoned lamb chops in a frying pan until browned on both sides, then finish cooking them in the oven on top of the gratin until they reach the desired doneness.
How To Make Lamb Chops with Tomato-and-Potato Gratin
Brimming with the flavor and aroma of thyme and rosemary, these lamb chops are served atop delicious golden potato gratin for a satisfying meal.
Serves:
Ingredients
- 3tbspolive oil
- 2onions
- 1cupcanned tomatoes,drained, diced
- ¾tspsalt
- ¼tspdried rosemary
- ¼tspdried thyme
- ¼tspfresh-ground black pepper
- ¼cupparmesan,grated
- 1½lbsbaking potatoes,(about 2)
- 4lamb loin chops
Instructions
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Heat the oven to 450 degrees F. Oil an 8×11½-inch baking pan or similarly sized gratin dish. In a large nonstick frying pan, heat 2 tablespoons of the oil over moderately low heat.
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Add the onions and cook for about 5 minutes, stirring occasionally, until translucent. Remove the pan from the heat and stir in the tomatoes and ¼ teaspoon of salt.
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In a small bowl, combine the rosemary, thyme,¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and the Parmesan.
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Spread half the tomato-and-onion mixture in the bottom of the baking dish; layer half the potatoes on top. Sprinkle half the Parmesan mixture over the potatoes.
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Repeat with the remaining tomatoes and onions, potatoes, and Parmesan. Cover the dish with aluminum foil and bake for 30 minutes.
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Meanwhile, wipe out the frying pan and then heat the remaining 1 tablespoon oil in it over moderate heat.
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Sprinkle the remaining ¼ teaspoon salt and ⅛ teaspoon pepper over the lamb chops. Cook for about 3 minutes per side until browned. Remove the chops from the pan.
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Remove the baking dish from the oven and remove the aluminum foil. Put the lamb chops on top of the potatoes and return the dish to the oven.
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Cook for 10 to 12 minutes longer until the meat and potatoes are just done.
Nutrition
- Calories: 590.29kcal
- Fat: 38.19g
- Saturated Fat: 14.20g
- Monounsaturated Fat: 18.52g
- Polyunsaturated Fat: 3.24g
- Carbohydrates: 39.16g
- Fiber: 4.51g
- Sugar: 5.31g
- Protein: 23.66g
- Cholesterol: 76.62mg
- Sodium: 697.43mg
- Calcium: 183.90mg
- Potassium: 1130.83mg
- Iron: 3.72mg
- Vitamin A: 31.52µg
- Vitamin C: 21.96mg
Pro Tip for Perfecting the Tomato-and-Potato Gratin
When preparing the lamb chops, ensure they are at room temperature before you start cooking. This allows for even cooking and prevents the meat from getting tough. Also, when layering the potatoes and tomato-and-onion mixture in the gratin dish, make sure to spread them evenly. This ensures that every bite has a balanced flavor and the gratin cooks uniformly. Lastly, don't forget to season each layer of your gratin. This will help to build a depth of flavor throughout the dish.
Time-Saving Tips for Preparing Lamb Chops and Gratin
Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.
Multi-task: Utilize your time efficiently by working on different components of the recipe simultaneously.
Use a mandoline: Slice the potatoes quickly and uniformly using a mandoline to save time and ensure even cooking.
Organize your workspace: Keep your cooking area clean and organized to avoid wasting time searching for utensils and ingredients.
Invest in quality tools: Quality knives and kitchen tools can make prep work faster and more efficient.
Clean as you go: Wash and put away utensils and dishes as you cook to minimize cleanup time later.
Follow the recipe: Stick to the recipe to avoid mistakes that could lead to time-consuming adjustments.
Substitute Ingredients For Lamb Chops with Tomato-and-Potato Gratin Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a delicate taste to the dish.
canned tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can provide a brighter and more vibrant flavor compared to canned tomatoes, enhancing the overall taste of the dish.
salt - Substitute with sea salt: Sea salt can add a subtle briny flavor and a satisfying crunch to the dish.
dried rosemary - Substitute with dried oregano: Dried oregano can impart a similar earthy and aromatic flavor, complementing the other ingredients in the recipe.
dried thyme - Substitute with dried marjoram: Dried marjoram shares similar floral and slightly sweet notes, making it a suitable replacement for dried thyme.
fresh-ground black pepper - Substitute with white pepper: White pepper can provide a milder and less pungent flavor, allowing the other ingredients to shine through.
parmesan - Substitute with pecorino: Pecorino cheese offers a slightly sharper and saltier flavor, adding a unique twist to the gratin.
baking potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and buttery flavor, making them a delicious alternative for the gratin.
lamb loin chops - Substitute with beef sirloin steaks: Beef sirloin steaks can be a flavorful and tender substitute for lamb loin chops, offering a different taste profile to the dish.
Plating Ideas for Lamb Chops With Tomato and Potato Gratin
Elevate the lamb chops: Carefully arrange the lamb chops on the plate, ensuring they are positioned in an appealing manner. Consider using the bone as a decorative element to add visual interest to the dish.
Layer the tomato-and-potato gratin: Using a ring mold, carefully layer the tomato-and-potato gratin on the plate to create a neat and visually appealing stack. Ensure that the layers are evenly distributed for a balanced presentation.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley or chives to add a pop of color and a touch of freshness. This will enhance the visual appeal of the dish and provide a hint of vibrant green.
Drizzle with olive oil: Use a steady hand to drizzle a small amount of high-quality olive oil around the edge of the plate. This not only adds a glossy finish but also imparts a subtle richness to the overall presentation.
Add a touch of microgreens: Place a small cluster of delicate microgreens on top of the lamb chops for a sophisticated and elegant touch. The vibrant hues of the microgreens will complement the dish and add a refined element.
Plate with precision: Pay close attention to the placement of each component on the plate, ensuring that the presentation is clean and precise. Take time to arrange the elements thoughtfully for a visually stunning outcome.
Incorporate edible flowers: Introduce a few carefully selected edible flowers to the plate for a touch of whimsy and elegance. Choose flowers that complement the flavors and colors of the dish for a captivating visual effect.
Consider the negative space: Embrace the concept of negative space on the plate, allowing the dish to breathe and creating a sense of balance. Thoughtful use of empty space can enhance the overall visual impact of the presentation.
How To Store / Freeze Lamb Chops With Tomato-and-Potato Gratin
Allow the lamb chops and tomato-and-potato gratin to cool completely before storing or freezing. This will prevent condensation from forming and maintain the quality of the dish.
For short-term storage, place the cooled lamb chops and gratin in separate airtight containers. Store in the refrigerator for up to 3-4 days.
To freeze the lamb chops:
- Wrap each chop individually in plastic wrap or aluminum foil, ensuring a tight seal.
- Place the wrapped chops in a freezer-safe container or resealable freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months for optimal quality.
To freeze the tomato-and-potato gratin:
- Portion the cooled gratin into individual servings or freeze the entire dish, depending on your preference.
- Wrap the portions or dish tightly in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped gratin in a freezer-safe container or resealable freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months for best results.
To reheat the lamb chops:
- Thaw the chops in the refrigerator overnight.
- Preheat the oven to 350°F (175°C).
- Place the chops on a baking sheet and cover loosely with foil.
- Bake for 10-15 minutes, or until heated through.
To reheat the tomato-and-potato gratin:
- Thaw the gratin in the refrigerator overnight, if frozen.
- Preheat the oven to 350°F (175°C).
- Place the gratin in an oven-safe dish and cover with foil.
- Bake for 20-30 minutes, or until heated through and bubbly.
- Remove the foil during the last 5-10 minutes of reheating to crisp up the top, if desired.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). This temperature will gently reheat the lamb chops and tomato-and-potato gratin without overcooking or drying them out.
Place the leftover lamb chops and tomato-and-potato gratin in an oven-safe dish. If the gratin has dried out a bit in the refrigerator, you can add a splash of broth or water to help moisten it.
Cover the dish with aluminum foil. This will help trap the moisture and prevent the lamb chops and potatoes from drying out during the reheating process.
Place the covered dish in the preheated oven and reheat for about 15-20 minutes. The exact time will depend on the thickness of your lamb chops and the amount of gratin.
After 15-20 minutes, remove the foil and check the internal temperature of the lamb chops with a meat thermometer. They should reach a temperature of 165°F (74°C) for safe consumption.
If the lamb chops haven't reached the desired temperature, cover the dish again and continue reheating, checking every 5 minutes to avoid overcooking.
Once the lamb chops are heated through, you can remove the foil and place the dish under the broiler for a minute or two to crisp up the top of the gratin, if desired. Keep a close eye on it to prevent burning.
Let the reheated lamb chops and tomato-and-potato gratin rest for a few minutes before serving. This will allow the juices to redistribute in the meat, ensuring a more flavorful and tender result.
Random Fact About Lamb Chops With Tomato-and-Potato Gratin
The recipe for lamb chops with tomato-and-potato gratin is a delicious and hearty dish that combines the flavors of tender lamb, savory tomatoes, and creamy potatoes. This dish is a great source of protein and essential nutrients, making it a satisfying and nutritious meal. Additionally, the combination of herbs and spices adds a depth of flavor that enhances the overall taste of the dish. It's a perfect meal for a special occasion or a cozy family dinner. Enjoying this dish with a glass of Bordeaux wine can elevate the dining experience, as the wine complements the rich flavors of the lamb and gratin.
Is This Recipe Budget-Friendly for Home Cooking?
The lamb chops with tomato-and-potato gratin recipe is moderately cost-effective for a household. The use of lamb loin chops may increase the overall cost, but the dish offers a satisfying and flavorful meal. The combination of potatoes and canned tomatoes provides a hearty and filling accompaniment to the lamb. The approximate cost for a household of 4 people is around $30-$35, depending on the quality of the ingredients. Overall Verdict: 8.
Is This Dish Healthy or Unhealthy?
The lamb chops with tomato-and-potato gratin recipe is a hearty and flavorful dish, but it may not be the healthiest option due to a few factors:
- The recipe uses a significant amount of olive oil, which is high in calories and fat. While olive oil is a healthier choice compared to other oils, it should still be used in moderation.
- The dish is heavy on potatoes, which are high in carbohydrates. Consuming too many carbohydrates can lead to weight gain and other health issues.
- The recipe calls for canned tomatoes, which may contain added sodium. Excessive sodium intake can contribute to high blood pressure and other health problems.
- Lamb chops are relatively high in saturated fat, which can raise cholesterol levels and increase the risk of heart disease when consumed in excess.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the recipe, or opt for a cooking spray to minimize added fat
- Replace some of the potatoes with non-starchy vegetables like zucchini, eggplant, or bell peppers to lower the carbohydrate content and increase the fiber and nutrient density of the dish
- Use fresh tomatoes instead of canned, or choose low-sodium canned tomatoes to reduce the sodium content
- Trim any visible fat from the lamb chops to reduce the saturated fat content
- Use a leaner cut of lamb, such as leg or loin, to further reduce the fat content
- Increase the amount of herbs and spices used in the recipe to add flavor without relying on salt or fat
By making these adjustments, you can create a more balanced and nutritious meal that still delivers on taste and satisfaction.
Editor's Opinion on This Delightful Recipe
The lamb chops with tomato-and-potato gratin recipe is a delightful combination of flavors and textures. The tender lamb pairs beautifully with the savory tomato-and-potato gratin, creating a satisfying and elegant dish. The use of herbs and parmesan adds depth to the gratin, while the cooking method ensures a perfect balance of tenderness and crispness. The wine recommendation of Bordeaux is a classic choice that complements the richness of the lamb. Overall, this recipe offers a sophisticated and delicious dining experience that is sure to impress.
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Why trust this Lamb Chops with Tomato-and-Potato Gratin Recipe:
This recipe offers a delightful combination of lamb chops and a savory tomato-and-potato gratin. The use of olive oil and a blend of aromatic herbs like rosemary and thyme infuses the dish with rich flavors. The careful layering of ingredients and precise cooking instructions ensure a mouthwatering outcome. Trust the expertise behind this recipe, as it promises a delectable dining experience.
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