This is an adaptation of a Gordon Ramsay recipe from the BBC Good Food site.

Pommes boulangere with lamb chops

Recipe for Pommes boulangère with lamb chops (serves 4)

Ingredient Calories per serving
1kg potatoes 193
1 tbsp olive oil 30
1 medium onion, sliced 10
1 tsp thyme leaves 1
3 tbsp balsamic vinegar 2
2 cloves garlic, crushed 2
salt & pepper 0
500ml vegetable stock 5
2x15g butter 54
4 lamb chops 140

Total calories per serving: 435

Method: Thinly slice the potatoes (I didn’t bother peeling them and I used the 3mm setting on my mandoline). Preheat the oven to 325°F/170°C. Heat the oil in a pan and cook the onion with a little thyme for 10 minutes. Stir in the balsamic vinegar and cook until it has evaporated.

Adding seasoning, thyme and garlic as you go, line an ovenproof dish with a third of the potato slices, then layer with half of the onions, a layer of potato, another layer of onions and a final layer of potato slices. Pour the stock over the dish and dot the top with butter. Don’t clean the onion pan – you’ll need it for the lamb chops.

Cook in the oven for 50 minutes. Heat the frying pan up, adding the other 15g butter if needed, and sear the lamb chops for a couple of minutes on each side, until browned. Retrieve the potato pan from the oven and put the lamb chops on the top, with any juices from the pan. Return to the oven for another 20 minutes, until the lamb chops are cooked.