Lamb chops Champvallon

Côtes d’agneau Champvallon is a classic French dish that features lamb chops (côtes d’agneau) cooked with potatoes, onions, and white wine. The dish originated in the town of Champvallon, located in the Burgundy region of France.

The style of the dish would probably be considered as being below haut-cuisine but the flavour is spectacular.  A really wow dish.

Preparation Time: 15 Mins

Cooking Time: 1¼ Hrs

Total Time: 1½ Hrs

Ingredients

For 2 servings…

                     Pepper  - freshly ground, black  

                     Salt          

4                    Lamb chops

75 gms            Butter       

½                   Onion  - sliced         

½ kgs              Potatoes  - sliced      

1 sprig             Thyme      

250 ml             Wine  - dry white     

250 ml             Stock  - chicken       

Method

Salt and pepper the lamb chops.  Melt 25 gms of butter in a sauté pan and then brown the chops on both sides for 10 minutes in total.  Place them in a gratin dish.

Soften the onion for 10 minutes in the same sauté pan, then spread it over the meat.

Season the potatoes, stir them for 5 minutes over a high heat in the remaining butter, and then cover the lamb by overlapping them on the top. Sprinkle thyme on top and pour in the wine and stock.  Cook for 1 hour in an oven at 180°C.  Spread the potatoes on individual plates and place the lamb chops on top.

Wine recommendations

A robust red wine.

Conventional

     Corbières

Interesting

     Crozes Hermitage

     Gaillac

     Gigondas