Pan Broiled Lamb Chops over Sautéed Spinach and Pancetta

  • 1 - 6 oz. package quick cooking rice pilaf or flavored rice
  • 6 to 8 California lamb sirloin chops, about 3/4 to 1-1/2-inch thick
  • Olive oil
  • Salt or garlic salt and pepper
  • 1 Tbsp each butter and olive oil
  • 2 shallots, finely minced
  • 1/4 lbs pancetta, cut into 1/2-inch pieces
  • 2 - 10 oz. packages frozen chopped spinach, thawed and squeezed dry
  • Juice of one-half lemon image placeholder

Prepare rice according to package directions. While rice is cooking, heat heavy frying pan or skillet over high heat. Brush chops lightly with olive oil and season with salt or garlic salt and pepper and set aside while pan heats.

To test pan, press a corner of the chop onto the surface. When it sizzles, add 3 to 4 chops and sear them for 1 1/2 to 2 minutes until browned on the bottom. Turn chops and sear the other side for 1 1/2 to 2 minutes. Reduce heat to medium and cook chops for an additional 1 to 2 minutes for rare, 2 to 3 minutes for medium-rare or until they reach the desired doneness. If cooking to medium, turn chops at least once again. Remove chops from pan and wrap tightly in foil to keep warm. Repeat with remaining chops.

Wipe out pan. Heat butter and oil over medium heat. Add shallots and sauté stirring, 2 to 3 minutes. Add pancetta and cook until golden, about 1 to 2 minutes. Add spinach and lemon juice and cook, stirring until heated through. Season with salt and pepper. Spoon onto serving platter; top with lamb chops. Serve immediately with rice pilaf.

Servings: 4
Submitted by: Recipe Group Member