|
|
8 thick lamb chops
4 Tbs. olive oil, divided
3 c. onion, diced
3 c. zucchini, diced
2 c. fresh tomatoes, diced
2/3 c. Burleson's Pure Honey
4 Tbs. chopped fresh mint, divided
2 tsp. ground cumin
1 tsp. minced garlic
Salt and pepper to taste
Season lamb chops with salt and pepper. Heat 2 Tbs. olive oil in a skillet over medium-high heat. Brown lamb for 5-7 minutes per side, then remove from skillet and keep warm. Drain fat from skillet, but leave any browned pieces in the pan. Add remaining 2 Tbs. of oil and onion, cooking over medium heat until softened. Stir in zucchini and cook 1-2 minutes, then stir in tomatoes and 2 Tbs. of mint, cooking together for about 1 minute. Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, salt and pepper, cooking over low heat until honey is thinned. To serve, spoon vegetable mixture onto a plate, top with a lamb chop and drizzle with honey glaze. Makes 8 servings.
|
|
|
|