Lamb Chops With Potato-Carrot Pancakes

lamb
Photo by  Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 458 calories
    • Fat 26 g
    • Sat Fat 6 g
    • Cholesterol 87 mg
    • Sodium 645 mg
    • Protein 31 g
    • Carbohydrate 25 g
    • Fiber 3 g
  • February 2009

Ingredients

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