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

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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 fresh mint leaves, plus (optional) chopped mint for garnish
  • 1 tablespoon unsalted butter
  • 1 plump garlic clove, crushed
  • 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
  • 3 to 4 tablespoons Cognac or other brandy
  • 3 tablespoons olive oil
  • 2 small zucchini, quartered lengthwise and cut into 2-inch pieces
  • Yogurt-Mint Sauce

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 from the heat and cover to keep warm.

Heat the olive oil in a large skillet over high heat. Cook the lamb chops for 1 minute on each side, then transfer to a plate to rest. Add the zucchini to the skillet and cook, stirring, for 3 minutes, until slightly tender. Transfer to a plate.

Reduce the heat under the pan to medium, return the lamb chops to the pan, and cook for an additional 2 minutes on each side. Transfer to a serving plate. Quickly reheat the zucchini in the pan; reheat the mushrooms if necessary.

Serve the lamb, sprinkled with more fresh mint if you like, with Yogurt-Mint Sauce.