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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:

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.
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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