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Agneau Champvallon  
  HT  MC  French   70mins


Serves 4     Hot   Lamb  Vegetables  Main Course   Dairy Gluten Wheat free  Eggless  France  Europe



2 Large Onions

900g/2lb Potatoes, peeled

4 tbsp Olive Oil

2 Garlic Cloves, crushed

Salt and Black Pepper

8 Lamb Cutlets

Bouquet Garni

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




1. 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.


2. 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.


3. 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.


4. Pour the stock into the casserole, cover and simmer for 40 minutes. Serve hot.



More Lamb  Recipes  |  General Lamb Prep & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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