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