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Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. You should 1 1/2 cups each of potato and fennel. In a medium microwave-safe bowl combine potato, fennel, and onion. Cover with vented plastic wrap.
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.
In a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops and sprinkle chops evenly with the rosemary mixture, rubbing in with your fingers.
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).
Meanwhile, add the egg white, 1/4 teaspoon salt and 1/8 teaspoon pepper to the potato mixture. Stir until well combined. Divide mixture into eight equal portions. Heat a oil in large nonstick skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes for 5 minutes or until golden brown, turning once halfway through cooking. Serve the latkes with the lamb chops.