| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Beverages |
4 |
Servings |
INGREDIENTS
| 8 |
|
Boneless loin lamb chops; cut 1-inch thick (about 2 lbs total), trimmed of excess 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 |
tb |
Unsalted butter |
INSTRUCTIONS
JUDI M. PHELPS
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.
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
A Message from our Provider:
“Exercise daily — walk with the Lord.”