Lamb Chops With Red-Leicester Potato Cake

By Molly O'Neill

Total Time
40 minutes
Rating
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Ingredients

Yield:4 servings
  • 3large potatoes, peeled
  • 2large onions
  • 2tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Finely chopped fresh thyme leaves
  • 6ounces red Leicester cheese, thinly sliced
  • 12rib lamb chops
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1759 calories; 139 grams fat; 61 grams saturated fat; 0 grams trans fat; 57 grams monounsaturated fat; 10 grams polyunsaturated fat; 60 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 66 grams protein; 1750 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Coarsely grate the potatoes and onions and place them in a large bowl. Heat the oil in a large, heavy-bottomed frying pan set over medium heat. Spread half the potatoes and onions across the bottom and season with salt, pepper and thyme. Layer the cheese evenly over the top. Add the rest of the potatoes and onions and press down to form a cake.

  2. Step 2

    Cook slowly on one side until golden and crisp, 10 to 12 minutes. (Lower the heat if it begins to brown too quickly.) Turn and cook on the other side.

  3. Step 3

    Meanwhile, preheat the broiler or prepare a charcoal grill. Season the lamb chops with salt and pepper and grill or broil to desired doneness, 10 to 15 minutes.

  4. Step 4

    Cut the potato cake into four wedges and place them on dinner plates. Lay three chops over each and serve.

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Comments

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MK Owens

For 2 of us, I made 2 potatoes with 2 sm onions and a small rack of lamb rib chops seasoned with rosemary, garlic and s,p, on the grill. And steamed fresh green beans. The potato cake was good but I was afraid it wasn’t cooking through the middle so I cooked it on one side for 12 minutes; on the other side for 8 minutes and then 10 minutes in a 450 F degree oven. It came out crisp and delicious. I used grated cheddar as I had no Leicester.

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