Go-To Lamb chop and garlic potato gratin
Lamb chops and potatoes are a top-notch combination, and for good reason. Try this simple twist on the classic – it’s easy to prepare and leave in the oven to cook slowly. You’re sure to love the flavours of garlic and thyme shining through.
- 1kg baking potatoes
- 2 garlic cloves, crushed
- ½ cup (50g) finely grated parmesan cheese
- 4 large (or 8 small) lamb shoulder chops
- 1 tablespoon olive oil, plus extra to brush
- 200g mixed olives, pitted
- 3-4 sprigs fresh thyme
- Steamed green peas, to serve
- Preheat the oven to 180°C (160°C fan forced). Leaving the skin on, scrub and wash the potatoes. Then use a sharp knife or mandolin to thinly slice the potatoes (slices should be ½ cm thick).
- Remove the lamb chops from the fridge and season well on both sides, then allow to rest at room temperature for 5-8 minutes.
- Meanwhile, line a 25x35cm shallow roasting pan with baking paper. Arrange a layer of potato slices in the bottom of the pan. Top with half the crushed garlic and half the grated parmesan, and sprinkle with salt. Repeat with a second layer of potato, garlic, parmesan and salt, and top with the remaining potatoes. Brush with a little extra oil.
- Heat the oil in a heavy-based frying pan over high heat. Sear the lamb chops for 1-2 minutes on each side, or until browned.
- Arrange the lamb chops on top of the potatoes. Cover the pan with foil, and roast in the oven for 30 minutes. Then uncover and cook for a further 20 minutes, or until the potatoes are golden. Add the olives and thyme to the tray.
For a more kid-friendly version of this dish, simply omit the olives.
Get inspired: For a fancier version, add marinated artichoke hearts.
Serve the lamb chop & garlic potato gratin with steamed green peas.