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8 lamb chops
4 Tbs olive oil, divided
3 cups diced onion
3 cups diced zucchini
2 cups diced fresh tomatoes
4 Tbs chopped fresh mint, divided
2/3 cup honey
2 tsp ground cumin
1 tsp minced garlic
Salt to taste
Pepper to taste
Season lamb chops with salt and pepper. Heat 2 Tbsp. olive oil in a skillet over medium-high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm.
Drain fat, leaving any browned bits.
Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and cook until tender-crisp.
Stir in tomatoes and 2 Tbsp. mint; cook about 1 minute.
Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, 1/4 tsp. salt, and pepper to taste. Cook over low heat until honey is thinned.
To serve, spoon vegetable mixture onto a plate, top with lamb chop and drizzle with honey glaze.
Servings: 8
4 Tbs olive oil, divided
3 cups diced onion
3 cups diced zucchini
2 cups diced fresh tomatoes
4 Tbs chopped fresh mint, divided
2/3 cup honey
2 tsp ground cumin
1 tsp minced garlic
Salt to taste
Pepper to taste
Season lamb chops with salt and pepper. Heat 2 Tbsp. olive oil in a skillet over medium-high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm.
Drain fat, leaving any browned bits.
Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and cook until tender-crisp.
Stir in tomatoes and 2 Tbsp. mint; cook about 1 minute.
Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, 1/4 tsp. salt, and pepper to taste. Cook over low heat until honey is thinned.
To serve, spoon vegetable mixture onto a plate, top with lamb chop and drizzle with honey glaze.
Servings: 8
