INGREDIENTS

INSTRUCTIONS

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

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