-
1
For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater.
-
2
Toss with the vinegar and squeeze out the excess water between paper towels.
-
3
Cut the remaining 3 potatoes into 6 pieces each.
-
4
Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt.
-
5
Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes.
-
6
Drain.
-
7
While still hot, pass the potatoes through a food mill or mash with a potato masher.
-
8
Combine the grated potatoes with the mashed potatoes.
-
9
Beat the eggs and add into the potatoes.
-
10
Sprinkle with salt.
-
11
Coat a large saute or cast-iron pan with olive oil over medium-high heat.
-
12
Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side.
-
13
Eat the first pancake to make sure the potato mixture is seasoned perfectly.
-
14
Season again, if needed.
-
15
Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt.
-
16
Hold the pancakes on a sheet tray in the oven to keep warm until serving.
-
17
For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard.
-
18
Coat a large saute pan with oil over medium-high heat.
-
19
When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan.
-
20
Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins.
-
21
Transfer to a small sheet tray and tent with aluminum foil.
-
22
Allow to rest at least 10 minutes.
-
23
Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
-
24
Thinly slice the lamb.
-
25
Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.
