Lamb Chops with Minted Potatoes and Zucchini

1. 1

   In a heavy skillet large enough to hold the lamb chops without touching heat the oil over moderately high heat until it is a hot but not smoking and in it saute the potato, peeled and cut into 1/4-inch dice, turning the pieces constantly with a metal spatula, for 6 to 8 minutes, or until they are golden.

2. 2

   Transfer the potato pieces with a slotted spoon to paper towels and let them drain.

3. 3

   In the oil remaining in the skillet saute the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 minutes on each side for medium-rare meat and transfer them to a heated platter.

4. 4

   Remove the skillet from the heat, pour off the fat, and add the zucchini.

5. 5

   Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mixture, for 1 minute.

6. 6

   Stir in the potato pieces, the mint, and salt and pepper to taste and spoon the mixture around the lamb chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.