Herb-crusted lamb steaks served on a bed of creamy spinach is a perfect dish for this holiday weekend or any weeknight dinner. Tender, juicy lamb steaks are cut through the leg to make a piece of meat 3/4 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.
Tomato Pasta: To make this quick side dish, cook 4 ounces of fresh linguine according to package directions. Drain and toss with 2 tablespoons of reserved cooking water, 2 teaspoons olive oil, 1 cup cubed fresh tomato and salt and freshly ground black pepper to taste.
Lamb goes best with Spanish rioja.
Florentine Lamb
• 3 medium cloves garlic, crushed
• 2 teaspoons chopped dried rosemary
• 2 tablespoons plain bread crumbs
• Salt and freshly ground black pepper
• Olive oil cooking spray
• 2 (6- to 7-ounce) lamb steaks
• 1 (10-ounce) bag washed spinach
• 1 tablespoon heavy cream
• 1/4 teaspoon ground nutmeg
Heat the broiler. Line a baking tray with foil. Mix the garlic, rosemary, bread crumbs and salt and pepper, to taste. Spray with the olive oil cooking spray to moisten; set aside.
Trim the fat from lamb. Place on a tray. Broil for 7 minutes. Turn the steaks, top with the rosemary mixture and broil for 3 more minutes, until the meat registers 145 degrees (rare) to 160 degrees (medium) on a meat thermometer.
Meanwhile, microwave the spinach, in a covered bowl, on high for 3 minutes. Stir in the cream, nutmeg and salt and pepperthe to taste. Divide between 2 plates and top with the steaks.
Makes 2 servings.
Nutrition information per serving: 338 calories (38 percent from fat), 14 grams fat (6 grams saturated), 121 milligrams cholesterol, 40 grams protein, 13 grams carbohydrates, 4 grams dietary fiber, 278 milligrams sodium.
HELPFUL HINTS
Lamb chops or kebab cubes can be substituted for the lamb steak.
Any type of pasta can be used.
COUNTDOWN
Heat broiler.
Place water for pasta on to boil.
Prepare lamb.
Cook linguine.
SHOPPING LIST
To buy: Two 6- to 7-ounce lamb steaks, 1 bottle chopped dried rosemary, 1 container plain bread crumbs, 1 (10-ounce) bag washed, ready-to-eat spinach, 1 tomato, 1 carton heavy cream, 1 bottle ground nutmeg, 1 small package fresh linguine, 1 can olive oil spray.
Staples: Garlic, olive oil, salt and black peppercorns.
