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.
3 medium garlic cloves, crushed
2 teaspoons chopped dried rosemary
2 tablespoons plain bread crumbs
salt and freshly ground pepper
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.