MUSHROOM LAMB CHOPS WITH MINT SAUCE ENJOY DAN:

            MUSHROOM LAMB CHOPS WITH MINT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 lamb chops

1 tablespoon butter

Sea salt and freshly ground black pepper to taste

1 garlic clove, minced

2 shallots, chopped

8 baby-portabella mushrooms, quartered

 MINT SAUCE:

2 tablespoon rice wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoon olive oil

1/4-cup fresh mint leaves, finely chopped.

MAKE MINT SAUCE:

1.   In a bowl, combine vinegar, mustard, and honey.

2.   Whisk in oil and mint.

3.   Season with salt and pepper and set aside.

LAMB CHOPS AND MINT:

1.   Heat a skillet over medium-heat heat.

2.   Season chops with salt and pepper.

3.   Add chops to the skillet and cook 2-4 minutes each side.

4.   Transfer to plate and set aside.

5.   Melt the butter in a skillet over medium-heat.

6.   Add mushrooms and season with salt and pepper.

7.   Cook until browned about 5 minutes.

8.   Add 2 tablespoon water; stir, scraping up browned bits, until liquid has evaporated about 1 minute.

9.   Arrange chops on serving plates, and top with mint sauce.

10.                Serve with mushrooms.

ENJOY DAN:                                                         BON-APPETITE!!