Lamb Chops with Potato-Carrot Pancakes


  1. 3/4 cup fresh mint, chopped
  2. 1 shallot, chopped
  3. 2 tablespoons rice vinegar
  4. 5 tablespoons olive oil
  5. kosher salt and pepper
  6.  1 kg thick lamb chops
  7. 2 russet potatoes grated and squeezed of excess water
  8. 2 large carrots, grated


  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 and 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.


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