Prepare to embark on a culinary journey that will transport your taste buds straight to the French countryside with this exquisite Lamb Chops with Gratin Dauphinois recipe! Imagine tender, perfectly seared lamb chops nestled beside a creamy, golden-topped potato gratin that will make your dinner guests swoon with delight. This isn't just a meal - it's a gourmet experience that combines rustic French elegance with mouthwatering flavors that will elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 4 lamb chops
- 500 g potatoes, thinly sliced
- 200 ml cream
- 100 g grated cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly buttering the interior to prevent sticking.
- Wash and peel the potatoes. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/8 inch thick). Soak sliced potatoes in cold water to remove excess starch, then pat dry with paper towels.
- In a large mixing bowl, combine cream, minced garlic, salt, and pepper. Mix thoroughly to create a seasoned cream base.
- Layer the potato slices in the prepared baking dish, slightly overlapping each slice. Pour the seasoned cream mixture over the potatoes, ensuring even coverage.
- Sprinkle grated cheese evenly across the top of the potato layers. Cover the dish with aluminum foil and bake for 45 minutes.
- While potatoes are cooking, season lamb chops with salt, pepper, and chopped fresh rosemary on both sides.
- Remove foil from potato gratin after 45 minutes. Return to oven uncovered and continue baking for 15 more minutes until top is golden and potatoes are tender.
- In a separate skillet, sear lamb chops over high heat for 3-4 minutes per side for medium-rare doneness. Let rest for 5 minutes after cooking.
- Plate the gratin dauphinois and place lamb chops alongside. Garnish with fresh rosemary sprigs and serve immediately.
Tips
- For the most tender lamb chops, let them come to room temperature before cooking and pat them dry with paper towels to ensure a perfect sear.
- When slicing potatoes for the gratin, aim for uniform thickness (about 1/8 inch) to ensure even cooking. A mandoline slicer can help achieve consistent, thin slices.
- Soak potato slices in cold water to remove excess starch, which helps create a creamier, more cohesive gratin texture.
- Don't rush the potato baking process - the slow, covered cooking followed by an uncovered golden finish is key to achieving that perfect creamy interior and crispy top.
- For the best flavor, use fresh rosemary and high-quality cream. The herbs and dairy make a significant difference in the final taste.
- Let the lamb chops rest for 5 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
- If you prefer your lamb more well-done, adjust cooking time, but be careful not to overcook and dry out the meat.
Nutrition Facts
Calories: 1080kcal
Carbohydrates: 41g
Protein: g
Fat: g
Saturated Fat: 40g
Cholesterol: 160mg
