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Lamb Chops With Potato-Carrot Pancakes

Lamb Chops with Potato-Carrot Pancakes
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Serves 4| Hands-On Time: | Total Time:


  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.
By March, 2009

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 .

Quick Tip

Lamb Chops
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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.