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Lamb Chops with Minted Potatoes And Zucchini

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Meats June 1992 1 servings

INGREDIENTS

4 Rib lamb chops; (about 1 1/2 pounds)
2 tb Olive oil
A; (1/2-pound) russet
; (baking) potato
1 Zucchini; scrubbed and cut
; into 1/4-inch dice
1 tb Fresh lemon juice
1 tb Water
2 tb 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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