Recipe - Loin Lamb Chops With Fresh Spinach And Mushroom

JUDI M. PHELPS
8 Boneless loin lamb chops;
cut 1inch thick (about
2 lbs total), trimmed of
excess fat and tied
One fourth cup Extravirgin olive oil
1 One half teaspoon Salt
One half teaspoon Fresh rosemary; minced
1 pound Mushrooms; cut or sliced up 1/4inch
thick
1 pound Fresh spinach; stemmed and
rinsed
One half cup Dry red wine
3 tablespoon Unsalted butter

Preheat the broiler. Rub the chops all over with 2 tablespoons of the
olive oil, One half teaspoon of the salt and One fourth teaspoon of the rosemary. Set
the chops aside.

In a large heavy skillet, heat 1 tablespoon of the olive oil over high
heat. Add the mushrooms, One half teaspoon salt and the remaining One fourth teaspoon
rosemary. Cook, stirring occasionally, until they are golden brown, about 5
minutes. Remove the skillet from the heat and set aside.

Broil the lamb chops about 5 inches from the heat for 3 to 4 minutes on
each side, or until golden brown on the outside and rosy pink in the
center. Remove the string from each chop. Reheat the mushrooms briefly
over moderate heat and arrange neatly down the center of a warmed serving
platter. Put the chops on top of the mushrooms.

In the large nonreactive skillet, heat the remaining 1 tablespoon olive oil
over moderately high heat. Add the spinach and the remaining One half teaspoon
salt. Cook, stirring frequently, until wilted and tender but still bright
green, about 4 minutes. Spoon the spinach around the chops. Cover to keep
warm.

Add the wine to the pan and cook over high heat until it is reduced to 1/4
cup, about 4 minutes. Reduce the heat to low and whisk in the butter. Pour
over the chops and serve.

Source: The Best of Food and Wine, 1990 Collection. Shared by Judi M.
Phelps.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini