Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 large yellow onion, chopped

　　6 medium red bliss potatoes, cut in half and then sliced

　　1 tablespoon chopped fresh thyme (from 3 to 4 sprigs)

　　3 garlic cloves, chopped

　　1 bay leaf, fresh or dried

　　Salt and freshly ground black pepper

　　2 large carrots, peeled and thinly sliced

　　2 celery ribs, chopped into 1-inch pieces

　　2 rounded tablespoons tomato paste

　　2 tablespoons all-purpose flour

　　1/2 cup dry red wine (a couple of glugs)

　　2 1/2 cups of chicken stock (eyeball it: just over half a quart-size carton)

　　12 rib lamb chops (3 chops per person)

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　

Step 1

Preheat the broiler.

　　

Step 2

To make the “stew,” preheat a large skillet over medium-high heat with the EVOO; add the onions, potatoes, thyme, garlic, bay leaf, salt, and pepper. Cook until the onions start to brown, about 6 to 7 minutes. Add the carrots, celery, and tomato paste and continue to cook for 2 to 3 minutes. Sprinkle with the flour, cook for 1 more minute, and then whisk in the red wine. Cook for 1 minute, then add the chicken stock and bring the mixture up to a bubble. Turn the heat down to medium low and simmer for 10 minutes.

　　

Step 3

While the “stew” is simmering, start the lamb chops. Arrange the chops on a broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, up to 5 minutes on each side for medium well.

　　

Step 4

To serve, add the parsley to the “stew,” remove and discard the bay leaf, taste, and adjust the seasoning with salt and pepper. Divide the stew among 4 shallow serving bowls and arrange 3 chops atop each portion.

　　Rachael Ray 365: No Repeats