Lamb Chops with Mint Sauce and Mushrooms

Ingredients

• 2 teaspoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1/4 cup fresh mint leaves finely chopped
• coarse salt and ground pepper
• 4 lamb rib chops (3 to 5 ounces each) fat trimmed from bones
• 1 tablespoon butter
• 8 ounces mixed mushrooms (shiitake stems discarded), all others trimmed, caps and stems coarsely chopped

Instructions

1. 1
   Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
2. 2
   Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
3. 3
   Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms.