- 4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced lengthwise (1/4 cup)
- 2 medium onions, sliced (4 cups)
- 1 Turkish or 1/2 California bay leaf
- 1 1/2 cups dry white wine
- 1 1/2 pounds boiling potatoes
- 3 large thyme sprigs
- 1/3 cup oil-cured black olives
- 1 (14 1/2-ounce) can reduced-sodium chicken broth
- Preheat oven to 375°F with rack in middle.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
- Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
- Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
- Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.