Lamb Champvallon
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Cooking tools:
- Dutch oven
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 tablespoons olive oil, divided, plus more as needed
- 1 pound large onion, thinly sliced
- 3 cloves garlic, peeled and minced
- 1 pound boneless lamb shoulder, cut into 1‑inch pieces
- coarse salt
- freshly ground pepper
- 2½ cup chicken stock
- 1 tablespoon rosemary leaves, minced. plus more for topping
- 2 tablespoons unsalted butter at room temperature
- 2 medium idaho or russet potatoes, peeled and sliced into 1/8‑inch rounds
- ½ cup dry white wine
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