Pickly Lamb Chops With Potatoes And Cabbage

Ingredients

• Servings: 4
• 4 lamb chops
• 2 teaspoons white vinegar, or as needed
• 1/4 teaspoon dried dill weed, or to taste
• 1/4 teaspoon pickling spice, or to taste
• salt and ground black pepper to taste
• 1 teaspoon white vinegar, or as needed
• 1 (14 ounce) can beef broth
• 4 large red potatoes, chopped
• 1/4 cup white vinegar
• 1/4 teaspoon dried dill weed, or to taste
• 1/4 teaspoon pickling spice, or to taste
• 1 small head cabbage, chopped
• 2 tablespoons white vinegar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• brush lamb chops with 2 teaspoons white vinegar and sprinkle with 1/4 teaspoon dill, 1/4 teaspoon pickling spice, salt, and black pepper. place lamb chops in a broiling pan.
• broil in the preheated oven until juices run clear and chops are browned, 4 to 8 minutes per side. drizzle chops with 1 more teaspoon vinegar and flip chops halfway through cooking. an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees f (65 degrees c).
• place beef broth, potatoes, and 1/4 cup white vinegar in a saucepan, bring to a boil, cover, and boil for 4 minutes. stir in 1/4 teaspoon dill, 1/4 teaspoon pickling spice, and shredded cabbage; cover and boil for 4 more minutes. drain liquid and stir 2 tablespoons vinegar into cabbage mixture. season with salt and black pepper and serve with broiled lamb chops.