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4 Lamb chops
½ c. Sundried tomatoes, chopped
1 c. Mint, chopped
1/3 c. Sugar
¼ c. Water
¼ c. Balsamic vinegar
First, sprinkle a little salt and pepper on both sides of the lamb chops. Then, drizzle two tablespoons of olive oil in a large sauté pan, bring to medium high heat, and add the lamb chops. Cook for about seven minutes and then turn the chops over in the pan to cook for another seven minutes.
After you’ve turned over the lamb chops, add the gnocchi to a pot of boiling, salted water for about three minutes or until the gnocchi floats to the top of the pot. Remove the gnocchi with a slotted spoon and transfer to a sauté pan with two tablespoons of butter over high heat. Zest the nutmeg over the gnocchi and cook until it gains sort of a golden color and little bit of a crust.
Pour the sauce over the lamb and serve immediately.