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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 4 rib lamb chops (about 1 1/2 pounds)
- 2 tablespoons olive oil
- a 1/2-pound russet (baking) potato
- 1 zucchini, scrubbed and cut into 1/4-inch dice
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 tablespoons finely chopped fresh mint leaves
Method
- In a heavy skillet large enough to hold the lamb chops without touching heat the oil over moderately high heat until it is a hot but not smoking and in it saute the potato, peeled and cut into 1/4-inch dice, turning the pieces constantly with a metal spatula, for 6 to 8 minutes, or until they are golden.
- Transfer the potato pieces with a slotted spoon to paper towels and let them drain.
- In the oil remaining in the skillet saute the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 minutes on each side for medium-rare meat and transfer them to a heated platter.
- Remove the skillet from the heat, pour off the fat, and add the zucchini.
- Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mixture, for 1 minute.
- Stir in the potato pieces, the mint, and salt and pepper to taste and spoon the mixture around the lamb chops.
