Recipes & Cooking Recipes by Ingredient Lamb Lamb Chops with Potatoes and Herb-Brown Butter Vinaigrette 5.0 (1) 1 Review Thinly sliced baby potatoes that have been just briefly boiled soak up the vinaigrette's nutty, brown-butter flavor. By Abra Berens Abra Berens Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Learn about BHG's Editorial Process Published on April 13, 2020 Save Rate PRINT Share Close Photo: Carson Downing Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 6 cups vegetables and 8 lamb chops Cook Mode (Keep screen awake) Ingredients ⅓ cup salted butter 1 medium shallot, minced 1 large lemon (1 1/2 tsp. zest, 1/4 cup juice) 3 tablespoon cider vinegar ¼ cup olive oil 2 tablespoon fresh mint and/or dill, finely chopped Salt and ground black pepper 1 pound baby potatoes and/or fingerling potatoes 8 1 inch thick lamb rib or loin chops, fat trimmed if necessary 4 cup fresh spinach ½ cup quartered radishes and/or Persian cucumbers, sliced into strips ¼ cup fresh mint leaves Directions For dressing: In a small saucepan cook butter over medium 5 minutes or until toasty brown and fragrant. Place shallot in a medium bowl. Pour hot butter over shallot to soften; let cool completely. Add lemon zest and juice, vinegar, 3 Tbsp. olive oil, 2 Tbsp. chopped mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to butter and shallot. Whisk to combine. Bring a large pot of salted water to boiling. Using a mandoline or sharp knife, slice potatoes into 1/4-inch-thick rounds. Add potatoes to boiling water. Cook 7 to 10 minutes or until tender but not falling apart. Immediately drain potatoes; toss with dressing. (Potatoes will absorb dressing as they cool.) Season lamb chops liberally with salt and black pepper. In an extra-large skillet heat remaining 1 Tbsp. oil over medium-high. Add lamb chops. Cook 8 to 10 minutes or until 145°F, turning once. (Or grill, covered, 12 to 14 minutes over medium for medium rare [145°F], turning once.) Remove from skillet and let stand 5 minutes. Toss spinach with radishes and mint leaves. Serve spinach mixture with potatoes and lamb chops; drizzle excess dressing over all. Serves 4. Rate It Print