Lamb Chops with Potatoes and Herb-Brown Butter Vinaigrette


Thinly sliced baby potatoes that have been just briefly boiled soak up the vinaigrette's nutty, brown-butter flavor.

Lamb Chops with Potatoes and Herb-Brown Butter Vinaigrette
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
45 mins
6 cups vegetables and 8 lamb chops


  • 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


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. Toss spinach with radishes and mint leaves. Serve spinach mixture with potatoes and lamb chops; drizzle excess dressing over all. Serves 4.

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