Ingredients:
o 2 tsp white wine vinegar
o 2 tsp dijon mustard
o 1 tsp honey
o 2 tbs olive oil
o coarse salt and ground pepper
o 1/4 cup fresh mint leaves
o lamp chops
o 1 tbs butter
o 8 ounces mixed mushrooms
Instructions:
1. Mint sauce: vinegar, mustard, honey, oil and mint. S & P. Refrigerate 1 day
2. Med high 2 - 4 min. Cook lambs and cover loosely with alminium
3. Melt 1/2 butter med heat. Mushrooms, S & P 4 - 5 min and 2 tbs water 1 min
4. Remove from heat. Add 1/2 butter and salt and pepper
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