Recipes and Cooking 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 Website 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 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 6 cups vegetables and 8 lamb chops 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