| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1992 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Rib lamb chops, about 1 1/2 |
|
|
pounds |
| 2 |
T |
Olive oil |
|
|
A, 1/2-pound russet |
|
|
baking potato |
| 1 |
|
Zucchini, scrubbed and cut |
|
|
into 1/4-inch dice |
| 1 |
T |
Fresh lemon juice |
| 1 |
T |
Water |
| 2 |
T |
Finely chopped fresh mint |
|
|
leaves |
INSTRUCTIONS
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. Serves 2. Gourmet June 1992
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