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
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