Lamb Chops With Potato-Carrot Pancakes

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   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.

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   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.

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   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.

* Per serving · 4 servings · Values may vary.

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