You fry some lamb chops (one per person) in olive oil in a skillet until golden brown on each side, and season well with salt and pepper. Remove the chops from the skillet and place in a gratin dish which you will have rubbed well with a garlic clove.

In the same skillet, sauté some finely chopped or thinly sliced onion until translucent, then add peeled and thinly sliced waxy potatoes (one or two per chop should do, depending on the size and your appetite). When the potato slices are just beginning to brown, add to the gratin dish and arrange the slices around and over the lamb chops.

Deglaze the skillet with a bit of white wine and pour over the lamb and potatoes. Add enough broth or water to come up, say, halfway up the potatoes. Nestle a sprig or two of fresh thyme and a couple of bay leaves among the lamb and potatoes. Bring the broth to a simmer on top of the stove (if your gratin dish is flameproof) and then place in a hot oven (200C, 400F) and bake for about 45 minutes or so, until the broth has nearly evaporated and the potatoes are tender and have nicely browned on top.