Lamb chops with potato-carrot pancakes

* new...i might try this someday*
Hands-on: 25 min
total time 25 min
serves 4

ingre:
3/4 Cup fresh mint, chopped
1 shallot, chopped
2 tbsp rice vinegar
5 tbsp olive oil
kosher salt and pep
8 1-inch-thick lamb chops(aobut 2 lbs total)
2 russet potatoes (1lb), grated
2 large carrots, grated(1/4 lb)


What to do:
1.Heat oven to 400 F. In small bowl, combine the mint, challot, vinegar, 3 tbsp of oil, and 1/4 teaspoon each salt and pepper.

2.Heat a large skillet over med-high heat. season the lamb with 3/4 tsp salt and 1/4 tsp pep. In batches, brown the chops, about 2 min per side; transfer to a backing sheet . roast for 4/6 min for med-rare.

3. in a bowl, combine the potatoes and carrots. form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over med heat. Cook pancakes until browned, 4-6 min per side. serve with the lamb and mint sauce.

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