Rosemary-Lemon Lamb Chops with Potato and Fennel Latkes

Rosemary-Lemon Lamb Chops with Potato and Fennel Latkes

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From: Diabetic Living Magazine

A food processor can help you shred the potatoes and fennel for these potato latkes, which turn golden brown and get crispy around the edges in about five minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 medium medium russet potatoes (about 10 ounces total) (see Tip)
  • 1 medium bulb fennel (see Tip)
  • ¼ cup finely chopped onion
  • 1 tablespoon snipped fresh rosemary
  • 4 cloves garlic, minced
  • 1 teaspoon finely shredded lemon peel
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 lamb rib chops, cut about 1 inch thick (2 to 2½ pounds total)
  • Nonstick cooking spray
  • 1 egg white, lightly beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon canola oil


  • Prep

  • Ready In

  1. Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb (see Tip). You should have about 1½ cups each of potato and fennel. In a medium microwave-safe bowl combine potato, fennel, and onion. Cover with vented plastic wrap.
  2. Microwave on High for 4 to 5 minutes or until vegetables are just tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
  3. In a small bowl combine rosemary, garlic, lemon peel, ¼ teaspoon salt and ⅛ teaspoon pepper. Trim fat from lamb chops and sprinkle chops evenly with the rosemary mixture, rubbing in with your fingers.
  4. Coat a grill pan with cooking spray, heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F).
  5. Meanwhile, add the egg white, ¼ teaspoon salt and ⅛ teaspoon pepper to the potato mixture. Stir until well combined. Divide mixture into eight equal portions. Heat oil in a large nonstick skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about ½ inch thick.
  6. Cook the potato latkes for 5 minutes or until golden brown, turning once halfway through cooking. Serve the latkes with the lamb chops.
  • Tip: To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.

Nutrition information

  • Serving size: 2 lamb chops and 2 latkes each
  • Per serving: 276 calories; 12 g fat(3 g sat); 4 g fiber; 19 g carbohydrates; 23 g protein; 64 mg cholesterol; 1 g sugars; 400 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1½ fat

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