Lamb Chops With Minted Potatoes And Zucchini

Directions

1. 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
2. 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
3. minute. Stir in the potato pcs, the mint, and salt and pepper to taste and spoon the mix around the lamb chops.
4. Serves 2.