Lamb Chops with Spinach and Genovese Pesto

Leclerc supermarket is showcasing Italian products, including two different kinds of prepared pesto; tomato and basil.   I usually like to make my own pesto but I’m also a sucker for imported foods, so I bought one of each.  Make your own.   The jar was okay but not stellar.

I had some lamb chops in the freezer that were aged enough so I brought them out for this meal.

Popeye the sailor man was one of my favorite cartoons when I was a child and I loved and love spinach; canned, frozen, fresh.  This fresh spinach with tomatoes and shallots can be eaten as a vegetarian lunch.   Mmm Mmm good!

Lamb Chops with Spinach

8 lamb chops

3 tbsp butter

2 tbsp chopped parsley

2 shallots, thinly sliced

1 lb fresh spinach

1 large tomato, seeds removed, diced

Melt 2 tbsp of the butter and mix with parsley.   Season the lamb chops with salt and pepper then pour the butter mixture over the chops, turning with a large spoon.  Set aside.

In the remaining tablespoon of butter, saute the shallots until soft.   Add the spinach and saute for 1 minute.   Add the diced tomato and continue to saute for another minute.   Season with salt, pepper, set aside and keep warm.

Saute the lamb chops in a non-stick skillet on a high flame, 2 minutes per side.   Serve with the spinach and homemade pesto.

Wine suggestion:   Merlot

Lamb Chops on Foodista

About cookinginsens

An American living in Burgundy, France
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