Pan Roasted Lamb Chops With Rosemary Balsamic Syrup & Wilted Spinach

Serves 2

Lamb Chops:

• 4 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 olive oil to coat the pan
• ¼ cup of your favorite light red wine, such as pinot noir

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

Directions

1. First, make the balsamic rosemary syrup. In a non-reactive saucepan, combine 3/4 cup of good quality balsamic vinegar and 1/4 teaspoon of chopped fresh rosemary leaves. Over moderate heat, let mixture reduce until it is syrupy (this will take approximately 8-10 minutes). Please utilize your ventilation hood, or open a window during reduction process. Finished mixture will be about 1/4 cup of syrup.
2. Season lamb chops with salt and pepper. Heat olive oil in a skillet over medium high heat until 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 to skillet and cook until 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.
3. In the same pan used for the lamb chops, combine the olive oil, onion, and garlic and cook over medium high heat until 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.

Enjoy!
Chef Mike

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