This Month's Recipe
 Pan Roasted Lamb Chops with Rosemary Balsamic Syrup and Wilted Spinach
Serves 4
Step 1: make the balsamic rosemary syrup.
In a non reactive saucepan, combine the following:
| ¾ |
Cup of Good Quality balsamic vinegar |
| ¼ |
Teaspoon of chopped fresh rosemary leaves |
| Over moderate heat, let mixture reduce till mixture is syrupy, this will take approximately 8-10 minutes. Please utilize your ventilation hood, or open a window during reduction process. Can also be done on a side burner of an outside grill. Finished mixture will be about ¼ cup syrup. Can be refrigerated for up to one month. |
|
Lamb Chops:
| 4 |
Fresh Market Premium lamb chops,
trimmed of all visible fat |
| 1 |
Teaspoon of finely minced garlic |
| ½ |
Teaspoon salt, or to taste |
| ¼ |
Teaspoon fresh cracked pepper or to taste |
| 2 |
Tablespoons Fresh Market Olive Oil to coat the pan |
| ¼ |
Cup of your favorite light red wine, such as pinot noir |
Season Lamb Chops with Salt and Pepper. Heat a skillet on medium high heat, and heat the olive oil till it begins to smoke. Cook lamb chops for approximately 4-5 minutes per side, to yield medium rare. Remove chops and set aside. Add chopped garlic, and cook till garlic is just softened (do not brown), about a minute or so. Take pan away from heat and add the wine to deglaze. Pour sauce over lamb chops and cover with foil to keep warm.
Wilted Spinach:
| ¼ |
Cup finely chopped red onion |
| 1 |
Teaspoon chopped garlic |
| 1 |
Tablespoon Olive Oil |
| 1 |
Large bag of washed and ready to use spinach leaves |
In the same pan used for the lamb chops, combine the olive oil, onion, and garlic and cook over medium high heat till softened. About 3 minutes. Add Spinach to the pan. Keep the spinach moving during the wilting process to prevent burning. This only takes about 2 minutes.
Final Assembly:
Plate spinach onto serving plates
Place lamb chops over the spinach
Drizzle with balsamic Rosemary syrup
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 263
 Total Fat: 14g (From Olive Oil)
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