Recipe Archives->Lamb->Lamb Chops 01

Loin Lamb Chops with Fresh Spinach and Mushrooms
Yield: 4 servings

8 boneless loin lamb chops, cut 1-inch thick (2 lbs), trimmed of fat and tied
1/4 c extra-virgin olive oil
1 1/2 ts salt
1/2 ts fresh rosemary, minced
1 lb mushrooms, sliced 1/4-inch thick
1 lb fresh spinach, stemmed and rinsed
1/2 c dry red wine
3 T unsalted butter

Preheat the broiler.  Rub the chops all over with 2 tablespoons of
the olive oil, 1/2 teaspoon of the salt and 1/4 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, 1/2 teaspoon salt and the remaining
1/4 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 1/2 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.

Printable version: lamb-chops01.txt.