Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Mint Sauce: Place the following ingredients in a bowl: white wine vinegar, Dijon mustard, honey, olive oil (see quantity for mint sauce above). Mix well. Add the chopped fresh mint leaves and season with freshly ground salt and pepper. Mix again and set aside.

Step 3

Lamb chops: Heat a frying pan/skillet over medium to high heat. Rub the lamb chops all over with olive oil and freshly ground salt and pepper. When the pan is hot, add the chops (they should sizzle immediately if the pan is hot enough). Cook the chops for 4 minutes on each side (8 minutes total) – turning only once using spoons or tongs. If you want your chops rare (pink) cook for 2 minutes on each side. When done, transfer to a plate, cover with tin foil and allow to rest. Keep warm.

Step 4

Mushrooms: Place another frying pan over medium heat. When hot, add the butter and when it’s melted add the sliced mushrooms. The pan will seem quite dry as the mushrooms quickly absorb the butter, but you’ll see some liquid start to form after a few minutes. Season with freshly ground salt and pepper. Move the mushrooms around the pan often to avoid burning. Pan fry for about 8 minutes until the mushrooms are nice and brown. When done, remove from heat.

Step 5

To serve, place the chops on the plate and drizzle some mint sauce on top. Add a serving of mushrooms on the side.