For 4 people
For 4 people
Start by peeling the garlic, onion and potatoes.
Rub the lamb chops with garlic and season with salt and pepper.
Cut three-quarters of the potatoes into slices about 3 mm thick and cut the rest into small cubes. Slice the onion and chop the garlic.
Preheat your oven to 210°C.
In a saucepan, sweat the chopped onion and garlic in 30g of butter. Then, add the stock and thyme flower, then simmer for 5 minutes.
Place the potato slices in a large roasting tin and cover with the stock. Bake for 20 minutes.
Meanwhile, blanch the potato cubes for 5 minutes, then refresh and drain them.
In a frying pan, brown the lamb chops on each side in 30g of butter, then set aside. In the same pan, sauté the potato cubes until lightly browned.
Place the lamb chops on the baked potato slices. Add the potato cubes and bake for 10 minutes.
Serve in the baking dish.
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