Loin Lamb Chops With Fresh Spinach And Mushroom Recipe

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Servings: 4


Cost per serving $3.50 view details
  • 8 x Boneless loin lamb chops, cut 1-inch thick (about 2 lbs total), trimmed of excess fat and tied
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 1 1/2 tsp Salt
  • 1/2 tsp Fresh rosemary, chopped
  • 1 lb Mushrooms, sliced 1/4-inch thick
  • 1 lb Fresh spinach, stemmed and rinsed
  • 1/2 c. Dry red wine
  • 3 Tbsp. Unsalted butter


  1. Preheat the broiler. Rub the chops all over with 2 Tbsp. of the extra virgin olive oil, 1/2 tsp. of the salt and 1/4 tsp. of the rosemary. Set the chops aside.
  2. In a large heavy skillet, heat 1 Tbsp. of the extra virgin olive oil over high heat. Add in the mushrooms, 1/2 tsp. salt and the remaining 1/4 tsp. rosemary. Cook, stirring occasionally, till they are golden, about 5 min. Remove the skillet from the heat and set aside.
  3. Broil the lamb chops about 5 inches from the heat for 3 to 4 min on each side, or possibly till golden 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.
  4. In the large nonreactive skillet, heat the remaining 1 Tbsp. extra virgin olive oil over moderately high heat. Add in the spinach and the remaining 1/2 tsp. salt. Cook, stirring frequently, till wilted and tender but still bright green, about 4 min. Spoon the spinach around the chops. Cover to keep hot.
  5. Add in the wine to the pan and cook over high heat till it is reduced to 1/4 c., about 4 min. Reduce the heat to low and whisk in the butter. Pour over the chops and serve.
  6. Phelps.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 247g
Recipe makes 4 servings
Calories 264  
Calories from Fat 201 76%
Total Fat 22.85g 29%
Saturated Fat 7.44g 30%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 945mg 39%
Potassium 847mg 24%
Total Carbs 7.44g 2%
Dietary Fiber 3.0g 10%
Sugars 2.35g 2%
Protein 5.85g 9%
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