Make a bouquet garni by tying the parsley stalks, bay leaf and thyme together with kitchen twine.

Trim any excess fat off the chops and season. Preheat the oven to 425°F (220°C).

Use a mandoline to finely slice the potatoes ¼-inch (6-mm) thick, then immerse in cold water.

In a large stainless-steel skillet or sauté pan, heat 1 tablespoon (15 ml) of the oil over medium heat, then sear the chops on each side for 3 minutes, or until light brown. Transfer the chops to rest on a plate.

Using the same pan over medium heat, melt the butter, then stir in the onions and season. Cook, stirring occasionally, for 10 minutes or until soft and semi-caramelized. Remove from the heat and set aside.

Drain and pat dry the potato slices, then toss them in a bowl with the remaining oil and some seasoning.

In the same pan, cook the potatoes for 3 minutes over medium heat, then add 3 tablespoons (45 ml) of the stock and swirl the pan to blend in the caramelized juices gathered on the bottom. Let the potatoes cook until most of the liquid has evaporated, then turn off the heat.

Lightly oil the baking dish and neatly arrange the chops without overlapping. Cover the chops with the onions and lodge the bouquet garni and garlic between the chops.

Pour the remaining stock into the dish, then lay the potato slices on top and season.

Bake for 40 minutes, or until the potatoes are crisp and light brown.

Serve the chops piping hot with a generous spoonful of onion garnish and lamb jus. Serve with Lyonnaise Sautéed Green Beans.