Complete this appealing meal with warm crusty rolls and refreshing
iced tea with a slice of lemon.

Pan Broiled Lamb Chops over Sauteed Spinach and Pancetta

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
Olive oil
Salt or garlic salt and pepper
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, 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 saute, 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.

Makes 4 servings.

Recipe courtesy of the California Sheep Commission.

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