2 carrots, finely diced
2 celery stalks, finely diced
2 onions, finely diced
1 leek, finely diced
4-6 tablespoons unsalted butter
½ garlic clove, crushed
2 large sprigs fresh rosemary
4 thick, lean chops
2/3 cup dry white wine
3¾ cups beef or veal jus (see below)
4 large potatoes, peeled
1 tablespoon lamb fat or beef drippings
Salt and freshly ground white pepper
A sprinkling of chopped fresh parsley
Preheat the oven to 400° F (200° C).
Lightly cook the diced vegetables in the butter with the garlic
and rosemary for a few minutes until softened. Drain and keep
to one side. Fry the chops in the butter remaining in the pan
for about 3-4 minutes on each side until golden. Remove and drain.
Add the white wine to the pan and boil to reduce until almost
dry. This will help release all the flavors into the sauce.
Add the jus, bring to a boil, then strain through a sieve.
Shape the potatoes into cylinders and slice them 1/8-inch (3
mm) thick. You will need about ten slices per chop. Fry the
potatoes in the fat or drippings until golden, then drain well.
Place the chops in the braising dish and spoon the vegetables
on top, covering all the lamb. Season with salt and pepper.
Layer the potatoes on top of the vegetables, overlapping them
almost to resemble fish scales. Pour the gravy around and bring
to a simmer. Place in the preheated oven and let braise for about
40-45 minutes. The potatoes should be crisp and golden.
Remove the chops with the vegetables and potatoes still on top.
Bring the sauce to a boil, skimming off any impurities. It should
be rich and dark, just thick enough to coat the back of a spoon.
Place the chops in hot bowls, pour the sauce around, and sprinkle
with chopped parsley.
Wine Recommendations by Wine.Com:
1997 Peter Lehmann Wines Shiraz, Barossa Valley, Australia
1996 Jade Mountain Mourvèdre, California
Cookbook available in
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