Lamb Chops with Mint-Pepper Sauce

• 4 trimmed shoulder lamb chops (each 8 ounces and 1 inch thick)
• 1 tablespoon dried rosemary
• Coarse salt and fresh ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 1/3 cup finely chopped red bell pepper
• 1/2 cup chopped fresh mint
• 1 scallion, thinly sliced
• Coarse salt
• 3 medium zucchini (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds
• 1 tablespoon olive oil
• 2 tablespoons thinly sliced scallions Fresh ground pepper
• (serves 4)

1. Heat the broiler.
2. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper.
3. Place the lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
4. Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard.
5. Stir in the bell pepper, mint, and scallion.
6. Serve the lamb chops warm, with the sauce spooned over the top.
7. ln a large skillet with just enough water to cover the bottom (about 1/4 cup).
8. Add 1/4 teaspoon salt; bring to a simmer.
9. Add the zucchini.
10. Cook, covered, until tender, 3 to 4 minutes.
11. Drain in a colander, and transfer to a medium bowl.
12. Drizzle the zucchini with the olive oil.
13. Sprinkle with the scallions, and season with salt and pepper; toss to combine.

trimmed shoulder lamb chops, rosemary, salt, lemon juice, olive oil, mustard, red bell pepper, fresh mint, scallion, salt, zucchini, olive oil, ground pepper

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-mint-pepper-sauce-383186 (may not work)