Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce

Name: Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce
Yield: Serves 4
Cuisine: Norway
Ingredients: 18 to 20 fresh mint leaves, plus (optional) chopped mint for garnish; 2 small zucchini, quartered lengthwise and cut into 2-inch pieces; 3 to 4 tablespoons Cognac or other brandy; Yogurt-Mint Sauce; 1 plump garlic clove, crushed; 1 tablespoon unsalted butter; 1 pound mixed wild mushrooms, trimmed, cleaned, and cut into ⅓-inch slices, or 1 pound button mushrooms, trimmed, cleaned, and sliced, plus 1 ounce dried wild mushrooms, rinsed; Fine sea salt and freshly ground black pepper; 8 small lamb rib chops (about 2 pounds total); 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

IN SCANDINAVIA, LAMB AND MUSHROOMS ARE TWO OF THE BEST FLAVORS OF AUTUMN. THE ADDITION OF THE WONDERFUL FRESHNESS OF MINT MAKES THIS A DELICIOUS WAY TO SERVE LAMB CHOPS. THIS RECIPE IS EXCELLENT FOR GRILLING, AS WELL. PREPARE THE MUSHROOMS AND ZUCCHINI IN ADVANCE, AND GRILL THE LAMB CHOPS SEPARATELY.

Ingredients

8 small lamb rib chops (about 2 pounds total)
Fine sea salt and freshly ground black pepper
18 to 20

Europe
Norway
Scandinavia
Scandinavian
Main course
Dinner
Starter
Autumn
Nordic
Gluten-free

Method

Season the lamb chops with salt and pepper. Crush half the mint leaves gently, then chop and sprinkle over the lamb chops.

Melt the butter in a saucepan. Sauté the garlic for 2 minutes, then add the mushrooms (including the dried mushrooms, if you are using them) and cook for 5 minutes. Add the brandy and the remaining mint leaves and cook for another 5 minutes over low heat. Remove fro