Loin Lamb Chops with Fresh Spinach and Mushroom
| Yield: | 4 Servings |
| Categories: | Meats, Beverages |
| 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 | tb | Unsalted butter |
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