Lamb Chops Au Gratin
Elevate any dinner table with this decadent Lamb Chops Au Gratin, a stunning combination of tender, seared lamb chops and creamy, cheesy potato layers baked to golden perfection. This gourmet dish pairs perfectly seasoned lamb with Yukon gold potatoes bathed in warm heavy cream and blanketed with Parmesan and Gruyère cheeses. Topped with a crispy panko breadcrumb crust infused with garlic, rosemary, and thyme, this recipe delivers a luxurious blend of textures and flavors. Perfect for special occasions or an indulgent weekend meal, this savory masterpiece is as visually impressive as it is delicious. Serve it straight from the oven, garnished with fresh parsley, for a show-stopping main course that is sure to impress. Keywords: lamb chops, au gratin, cheesy potatoes, rosemary garlic lamb, gourmet dinner, holiday recipe.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 4 medium yukon gold potatoes
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
- 0.5 cup panko bread crumbs
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat oven to 400°F (200°C).
Season lamb chops on both sides with 1 teaspoon salt and 1 teaspoon black pepper. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Sear the lamb chops for 2 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant, about 30 seconds, then add chopped rosemary and thyme. Stir well and remove the skillet from heat.
Slice the yukon gold potatoes into very thin rounds, about 1/8 inch thick. Layer them in a greased 9x13 baking dish, slightly overlapping each slice.
In a small saucepan, heat heavy cream over medium heat until just warm (do not boil). Pour the warm cream over the potato slices.
Sprinkle grated Parmesan and Gruyère cheeses evenly over the potatoes. Place the seared lamb chops on top of the potatoes.
In a small bowl, mix panko bread crumbs with the garlic-herb butter mixture from the skillet until well combined. Sprinkle the crumb mixture over the lamb chops and potatoes.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are fork-tender and the topping is golden brown.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
5957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.2 g | 650% | |
| Saturated Fat | 242.6 g | 1213% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1572 mg | 524% | |
| Sodium | 7144 mg | 311% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.5 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1369 mg | 105% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
