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Ingredients
- 4 x rib lamb chops (about 1 1/2 pounds)
- 2 Tbsp. extra virgin olive oil a (1/2-lb.) russet (baking) potato
- 1 x zucchini scrubbed and cut into 1/4-inch dice
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. water
- 2 Tbsp. finely minced fresh mint leaves
Directions
- In a heavy skillet large sufficient to hold the lamb chops without touching heat the oil over moderately high heat till it is a warm but not smoking and in it saute/fry the potato, peeled and cut into 1/4-inch dice, turning the
- pcs constantly with a metal spatula, for 6 to 8 min, or possibly till they are golden brown. Transfer the potato pcs with a slotted spoon to paper towels and let them drain. In the oil remaining in the skillet saute/fry the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 min 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 in the zucchini. Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mix, for 1
- minute. Stir in the potato pcs, the mint, and salt and pepper to taste and spoon the mix around the lamb chops.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 247g | |
| Calories 274 | |
| Calories from Fat 242 | 88% |
| Total Fat 27.37g | 34% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 528mg | 15% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.59g | 2% |
| Protein 2.46g | 4% |
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