Lamb Chops With Potato-Carrot Pancakes

Lamb Chops with Potato-Carrot Pancakes
 Kan Kanbayashi
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

3/4
cup
fresh mint, chopped
1
shallot, chopped
2
tablespoons
rice vinegar
5
tablespoons
olive oil
kosher salt and pepper
8
1-inch-thick lamb chops (about 2 pounds total)
2
russet potatoes (1 pound), grated and squeezed of excess water
2
large carrots (1/4 pound), grated

Directions

  1. Heat oven to 400° F. In a small bowl, combine the mint, shallot, vinegar, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper; set aside.
  2. Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ¼ teaspoon pepper.
  3. In batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet.
  4. Roast for 4 to 6 minutes for medium-rare.
  5. In a bowl, combine the potatoes and carrots. Form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over medium heat.
  6. Cook pancakes until browned, 4 to 6 minutes per side. Serve with the lamb and mint sauce.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories 458 kcal
  • Fat 26 g
  • Sat Fat 6 g
  • Cholesterol 87 mg
  • Sodium 645 mg
  • Protein 31 g
  • Carbohydrate 25 g
  • Fiber 3 g
What does this mean? See Nutrition 101.