Here's an easy lamb recipe that calls for rib chops if you don't want to mess with a big leg of lamb. The mint sauce adds the traditional herb flavor without resorting to scary green mint jelly.
This recipe has been in my repertoire for a while, but I have no idea of its origin. So thanks to whomever invented it.
Have a wonderful weekend, and if this is your holiday, Happy Easter!
Lamb chops with mint sauce with mushrooms
2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1/4 cup fresh mint leaves, finely chopped
Coarse salt and ground pepper
4 lamp rib chops (3 to 5 ounces), fat trimmed from the bones
1 tablespoon butter
8 ounces mixed mushrooms, trimmed, caps and stems coarsely chopped (if using shiitake mushrooms, discard stems)
Make mint sauce in a small bowl: Combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature.
Heat a large skillet over medium-high heat. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir; scraping up browned bits, and cook until liquid has evaporated, about 1 minute.
Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms.
Serves 2. Can be doubled or tripled.
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