Spiced Lamb Chops With Dill Potatoes
Ingredients
- 1 tablespoon ground sumac
- 2 teaspoons dried mint
- 4 lamb shoulder chops (about 8 ounces each)
- Kosher salt and freshly ground pepper
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
- 1/4 cup finely chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- Harissa, for serving
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