Recipe#12074

Title: Lamb Chops 01

Newsgroups: rec.food.recipes 
 From: jphelps@shell.portal.com (JUDI MAE PHELPS) 
 Subject: Loin Lamb Chops with Fresh Spinach and Mushrooms 
 Message-ID: Pine.SUN.3.90.950313141004.23046A-100000@jobe.shell.portal.com 
 Date: Sun, 9 Apr 1995 03:58:00 GMT 

 Categories: Lamb, Meats, Wine
       Yield: 4 servings
 ---------------------JUDI M. PHELPS--------------------------
       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 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.
   Source:  The Best of Food and Wine, 1990 Collection.
   Shared by Judi M. Phelps.