8 lamb loin chops Olive oil, for cooking 2 tablespoons chopped fresh sage Salt and freshly ground pepper, to taste 1/4 cup white wine 1 tablespoon white wine vinegar 8-10 mint leaves, torn
2 potatoes, peeled and chopped 1/4 cup buttermilk or milk Salt and freshly ground pepper, to taste
Brush the chops lightly with olive oil.
Press the sage, salt and pepper into the surface and allow to rest, covered, at room temperature for 15 minutes for flavors to infuse.
To make the mashed potatoes, boil the potatoes in salted water until nearly cooked.
Mash well and fold in enough buttermilk to give the desired consistency.
Season to taste with salt and pepper and keep warm.
Heat a large nonstick pan or frying pan over medium heat and add enough oil to just coat the bottom of the pan.
Add the lamb and cook for 3 minutes on each side or until barely medium rare and still plump and springy when pressed.
Drain excess fat from pan and add the wine, vinegar and mint.
Cover and cook for 1-2 minutes, turning chops to allow flavors to infuse, until cooked as desired.
The chops are most tender when kept medium rare or at an internal temperature of 130-135 degrees.
Serve on the mashed potatoes with pan juices spooned over.
Some say the English were the first to seal wine bottles with cork, However, getting the cork out to get to the wine required a special tool– the corkscrew.