Rosemary Loin Lamb Chops with Fresh Spinach and Mushrooms
Preparation Time10 min
Cooking Time20 min
Ingredients
- 8 boneless loin lamb chops, cut 1-inch thick (2 lbs), trimmed of fat and tied
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh rosemary, minced
- 1 pound mushrooms, sliced 1/4-inch thick
- 1 pound fresh spinach, stemmed and rinsed
- 1/2 cup dry red wine
- 3 tablespoons unsalted margarine
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 margarine. Pour over the chops and serve.
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