Meats & Main Dishes > Lamb Recipes >
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Spinach Lamb Chops and Tomato Sauce (England)
8 loin lamb chops
1/2 cup of flour
2 eggs, beaten
1 cup of breadcrumbs
4 tablespoons of parsley
grated rind of 1 lemon
1 teaspoon of salt
freshly ground black pepper to taste
4 tablespoons of butter
1 tablespoon of oil
1 1/2 pounds of spinach, cooked
8 slices of lemon
1 cup of prepared tomato sauce |
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Dredge lamb chops in flour and dip into beaten egg. Combine breadcrumbs, parsley, lemon rind, salt, and pepper. Coat lamb chops with breadcrumb mixture. Heat 2 tablespoons of butter in a large skillet. Add oil. Fry lamb chops in combined hot butter and oil, allowing 10 minutes on each side. Puree the spinach in a blender, adding remaining 2 tablespoons of butter. Place hot spinach on a serving plate. Arrange lamb chops on the spinach. Garnish with lemon slices and serve tomato sauce separately. Serves 4.
 
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