MAIN DISH
FLORENTINE LAMB
• 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
• ¼ 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).
Meanwhile, 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. Makes 2 servings.
Per serving: 338 calories (38 percent from fat), 14.4 g fat (5.5 g saturated, 5.5 g monounsaturated), 121 mg cholesterol, 39.8 g protein, 12.8 g carbohydrates, 4.2 g fiber, 278 mg sodium.
