Ingredients

3/4 cup fresh mint, chopped

1 shallot, chopped

2 tablespoons rice vinegar

5 tablespoons olive oil

8 1-inch thick lamb chops (about 2 lbs total)

2 russet potatoes (1 lb), grated and squeezed of excess water

2 large carrots (1/4 lb), grated

Kosher salt and pepper

Preparation

  1. Heat oven to 400 degrees F. In a small bowl, combine the mint, shallot, vinegar, 3 tablespoons of the oil, and 1/4 tablespoon each salt and pepper.
  2. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/4 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.
  3. 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. Serves 4.