Lamb Chops With Potato-Carrot Pancakes

Kan Kanbayashi

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Serves 4| Hands-On Time: 25m | Total Time: 25m

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

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.
Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ¼ teaspoon pepper.
In batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet.
Roast for 4 to 6 minutes for medium-rare.
In a bowl, combine the potatoes and carrots. Form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over medium heat.
Cook pancakes until browned, 4 to 6 minutes per side. Serve with the lamb and mint sauce.

By Sara Quessenberry, March 2009

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 458

Fat 26g
Sat Fat 6g
Cholesterol 87mg
Sodium 645mg
Protein 31g
Carbohydrate 25g
Fiber 3g

What does this mean? See Nutrition 101.

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Quick Tip

Several lamb cuts work in this recipe. Loin chops look like little T-bone steaks and have a generous amount of meat. Rib chops are prized for their tenderness, though they can be pricey. Budget-friendly shoulder chops are big—just 2 or 3 will feed 4 people.