Champvallon Recipes
CHAMPVALLON
This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused lamb that, in turn, give way to a clandestine bottom layer of potatoes, which serves no purpose other than to soak up the rich, intensely flavorful juices.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Cook a third of the lamb, until golden brown, 4 to 5 minutes per side. Transfer to a bowl. Stir in 1/4 cup stock, scraping up any browned bits on the bottom. Pour liquid over browned lamb. Repeat with oil, lamb, and stock. After the last batch, do not pour out stock.
- Add onions, garlic, and rosemary to pot, and cook, stirring occasionally, for 5 minutes. Return browned lamb and juices from bowl to pot. Add remaining 3 1/4 cups stock. Bring to a boil, reduce heat, and cover. Simmer until meat is tender, about 1 hour.
- Preheat oven to 400 degrees. Using a mandoline or handheld slicer, slice potatoes thinly. Rinse, then pat dry. Toss with remaining 2 tablespoons oil.
- Cover bottom of a 12-inch gratin dish with half the potato slices: starting at outer edge, overlap each potato by half, working in concentric circles toward center. (There should be 4 circles.) Spoon lamb and broth over top, then repeat arrangement with remaining potato slices on top of lamb. Sprinkle with rosemary, and season with salt and pepper. Bake until top is gold, edges are crisp, and juices are bubbling, about 1 hour. Let cool slightly before serving.
LAMB CHOPS CHAMPVALLON
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. 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.
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