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Champvallon

This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused lamb that, in turn, give way to a clandestine bottom layer of potatoes, which serves no purpose other than to soak up the rich, intensely flavorful juices.

  • yield: Serves 8

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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh rosemary, plus more for sprinkling
  • 5 to 6 russet potatoes, peeled

Directions

  1. Step 1

    Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Cook a third of the lamb, until golden brown, 4 to 5 minutes per side. Transfer to a bowl. Stir in cup stock, scraping up any browned bits on the bottom. Pour liquid over browned lamb. Repeat with oil, lamb, and stock. After the last batch, do not pour out stock.

  2. Step 2

    Add onions, garlic, and rosemary to pot, and cook, stirring occasionally, for 5 minutes. Return browned lamb and juices from bowl to pot. Add remaining 3 cups stock. Bring to a boil, reduce heat, and cover. Simmer until meat is tender, about 1 hour.

  3. Step 3

    Preheat oven to 400 degrees. Using a mandoline or handheld slicer, slice potatoes thinly. Rinse, then pat dry. Toss with remaining 2 tablespoons oil.

  4. Step 4

    Cover bottom of a 12-inch gratin dish with half the potato slices: starting at outer edge, overlap each potato by half, working in concentric circles toward center. (There should be 4 circles.) Spoon lamb and broth over top, then repeat arrangement with remaining potato slices on top of lamb. Sprinkle with rosemary, and season with salt and pepper. Bake until top is gold, edges are crisp, and juices are bubbling, about 1 hour. Let cool slightly before serving.

Source
Martha Stewart Living, February 2009

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Reviews (5)

  • 10 May, 2012

    This recipe is KILLER!! It's so good I almost want to lick the plate! Super easy - I substituted ground pork in place of the lamb, and it is SUPER DEELISH! Very easy to make, and a total winner of a recipe. I've made it twice already in the last month. :) Definitely need a baguette on the side, so you can soak up any extra juices with some bread. :)

  • 17 Oct, 2010

    My family and I love this dish. It is so easy to make and you can really use any cut of lamb I usually use a mix of shank, shoulder and leg (all bone on - I stew it extra long with the bones- about 2 hours, then let it cool and remove them).

    A very special extra that I think is necessary - I sprinkle a nice layer of parmesan on top of it all at the beginning and let that cook on top. It really seals the deal.

    My husband and kids (8 and 9, but they started eating this at 7 and 8) love it!

  • 25 Feb, 2009

    This was a very easy dish to make and quite tasty as well. I used the mandoline to slice the onions and garlic as well (careful with the garlic!). The leftovers tasted even better the next day for lunch! I think beef could also be used if you don't care for lamb, although the lamb makes a nice change. I served it with a simple green salad, french bread and a bottle crisp white wine. It was a big hit with everyone.

  • 17 Feb, 2009

    Where did she get this gratin dish? It is hard to find a pretty round one.

  • 17 Feb, 2009

    Where did she get this gratin dish. It is hard to find a pretty round one.