Pan Broiled Lamb Chops
over Sautéed Spinach and Pancetta
Pan-broiled to perfection, lamb sirloin chops are served over a bed of rice pilaf and sautéed spinach seasoned with pancetta, shallots and fresh lemon juice. Complete this appealing meal with warm crusty rolls and refreshing iced tea with a slice of lemon.
1 (6-ounce) package quick cooking rice pilaf or flavored rice
6 to 8 California lamb sirloin chops, about 3/4 to 1 1/2-inch thick
Kosher salt or garlic salt and ground black pepper to taste
1 tablespoons each butter and olive oil
2 shallots, finely minced
1/4 pound pancetta, cut into 1/2-inch pieces
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
Juice of one-half lemon
- Prepare rice according to package directions.
- While rice is cooking, brush chops lightly with olive oil and season with salt or garlic salt and pepper; set aside.
- Heat a heavy frying pan or skillet over high heat. 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.
- Serve lamb chops on a bed of sautéed spinach,
- To serve, spoon rice pilaf onto plate, top with sautéed spinach and a lamb chop.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.