Ingredients

10 oz. frozen artichoke hearts, thawed
6 oz. spinach-cooked, washed and chopped,
tough stems discarded
1/8 tsp nutmeg
2 tbsp Derlea Julienne Sundried Tomatoes
4 boneless loin lamb chops,
about 6 oz. each, trimmed
1 tbsp Derlea Garlic Spread
½ tsp Derlea Chopped Garlic
¼ cup cilantro or parsley, chopped

Cooking Directions

Preheat oven to temperature 375°F. Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes. Remove steamer basket from saucepan and set aside. Place spinach and nutmeg in a covered heavy saucepan over medium-high heat. Cook 3-4 minutes, or until spinach wilts. Drain thoroughly. Return to saucepan and stir in Derlea Tomatoes. Set aside. Season lamb chops with pepper to taste. Spread Derlea Garlic Spread and Derlea Garlic over lamb chops. Arrange chops in a roasting pan. Cover pan and roast in oven 25 minutes for medium done meat. Transfer to a platter and keep warm. Discard fat from juices. Add juices and artichokes to saucepan with spinach. Simmer 3-4 minutes, or until heated throughout. Serve lamb chops on a bed of vegetables. Sprinkle with cilantro.

Prep. Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4