Lamb, spinach make fine combo

April 09, 2008|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

Herb-crusted lamb steaks served on a bed of creamy spinach is a perfect dish for any weeknight.

Tender, juicy lamb steaks are cut through the leg to make a piece of meat 3/4 -inch to 1-inch thick with a slice of bone in the center. If you don't see it in the meat case, ask the butcher to cut it for you.

Lamb goes best with Spanish rioja.

Florentine Lamb

Serves 2

3 medium garlic cloves, crushed

2 teaspoons chopped dried rosemary

2 tablespoons plain bread crumbs

salt and freshly ground pepper

olive-oil spray

2 (6- to 7-ounce) lamb steaks

1 (10-ounce) bag washed spinach

1 tablespoon heavy cream

1/4 teaspoon ground nutmeg

Heat broiler. Line a baking tray with foil. Mix garlic, rosemary, bread crumbs and salt and pepper to taste. Spray with olive-oil spray to moisten; set aside.

Trim fat from lamb. Place on tray. Broil 7 minutes. Turn steaks, top with rosemary mixture and broil 3 more minutes, until meat is 145 degrees (rare) to 160 degrees (medium).

Microwave spinach, in a covered bowl, on high for 3 minutes. Stir in cream, nutmeg and salt and pepper to taste. Divide between 2 plates and top with steaks.

Per serving: 338 calories, 14 grams fat, 6 grams saturated fat, 121 milligrams cholesterol, 40 grams protein, 13 grams carbohydrate, 4 grams fiber, 278 milligrams sodium

Analysis provided by the Miami Herald.

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