Agneau Champvallon

Ingredients:

2 Large Onions

900 g/2 lb Potatoes, peeled

4 tbsp Olive Oil

2 Garlic Cloves, crushed

Salt

Black Pepper

Lamb Cutlets

Bouquet Garni

420 ml/14 fl.oz. Fresh Lamb or beef Stock

Cooking Instructions:

Slice the onion and potatoes into 6mm/1/4inch slices. Heat the oil in a casserole, add the potatoes, onions and garlic and fry until golden brown. Remove with a slotted spoon and set aside. Season the chops with salt and pepper then add to the casserole and brown on both sides. Remove with a slotted spoon and set aside. Place half the onion and potato mixture back into the casserole, add the meat and bouquet garni, then top with the remaining onion and potato mixture. Pour the stock into the casserole, cover and simmer for 40 minutes. Serve hot.

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