Cocina

Lamb Chops with Tomato-and-Potato Gratin

• Prep Time -
• Cook Time -
• Serves 4

Recipe Provided By: Food & Wine
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1.Ingredients
1. 3 tablespoons olive oil
2. 2 onions, cut into thin slices
3. 1 cup drained diced canned tomatoes
4. 3/4 teaspoon salt
5. 1/4 teaspoon dried rosemary, crushed
6. 1/4 teaspoon driedthyme
7. 1/4 teaspoon fresh-ground black pepper
8. 1/4 cup grated Parmesan
9. 1 1/2 pounds baking potatoes, peeled and cut into approximately 1/8-inch slices
10. 4 (6 ounce) lamb loin chops, 11/2-inches thick, fat trimmed
Nutrition Info
Per Serving
• Calories: 604 kcal
• Carbohydrates: 38 g
• Dietary Fiber: 5 g
• Fat: 35 g
• Protein: 32 g
• Sugars: 6 g
About: Nutrition InfoPowered by: ESHA Nutrient Database
2. Cooking Directions
1. Heat the oven to 450 degrees F. Oil an 8-by-11 1/2-inch baking pan or similarly sized gratin dish. In a large nonstick frying pan,heat 2 tablespoons of the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Remove the pan from the heat and stir in the tomatoes and 1/4teaspoon of the salt.
2. In a small bowl, combine the rosemary, thyme, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the Parmesan. Spread half the tomato-and-onion mixture in the bottomof the baking dish; layer half the potatoes on top. Sprinkle half the Parmesan mixture over the potatoes. Repeat with the remaining tomatoes and onions, potatoes, and Parmesan. Cover the dish withaluminum foil and bake for 30 minutes.
3. Meanwhile, wipe out the frying pan and then heat the remaining 1 tablespoon oil in it over moderate heat. Sprinkle the remaining 1/4 teaspoon salt and 1/8...