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.
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.
© 2003 All rights reserved. Published by Workman Publishing.