For lamb, combine garlic, thyme, salt and pepper; work into paste and rub onto lamb. Let stand 1 hour. Sauté lamb and finish in 350°F oven to 160°F internal temperature for medium.
For grits, melt butter in pan; add raisins and shallot; cook until caramelized. Deglaze pan with wine; add water and cream. Bring to boil and stir in grits; cook about 5 minutes. Then add cheese and heat until melted.
To prepare spinach, sauté shallot in oil in heavy pan. Add spinach, stirring just until wilted; salt and papper to taste. Keep warm. Meanwhile, add fresh mint to demi-glacé and simmer a few minutes; remove mint and finish with butter.
To serve, arrange chops on serving plate, spooning Mint Sauce over. Arrange Creamy Grits and Spinach alongside.
Ingredients
Lamb
- 1 Tablespoon minced garlic
- 1 Ounce fresh thyme, chopped
- Salt and pepper
- 2 lamb T-bones, about 2 ounces each
Procedure
Creamy Grits
- 1/2 Tablespoon butter
- 1/4 Cup California raisins
- 1 Tablespoon chopped shallots
- 1/4 Cup dry white wine
- 1/2 Cup water
- 1/2 Cup heavy cream
- 1/4 Cup quick grits
- 2 Tablespoons grated smoked Cheddar cheese
- Salt and pepper
Spinach
- 1 Teaspoon chopped shallots
- Olive oil
- 4 ounces prewashed spinach leaves
- Salt and pepper
Mint Sauce
- 1/8 bunch fresh mint leaves
- 1/4 Cup brown gravy
- 1 Teaspoon butter
Nutrition Facts Per Serving
Calories 1140 (Calories from Fat 57%); Total Fat 80 ( Saturated Fat 43; Trans Fat 1.5; ); Cholesterol 340; Sodium 680; Potassium 1464; Total Carbohydrate 71; Dietary Fiber 13; Sugars 26; Protein 53; Calcium 533; Iron 13;Try Another Recipe
Pan-fried Flounder with Parsley Potatoes and Tomato-Raisin Relish
View Recipe
All Recipes
There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
Did you know raisins are a source of concentrated nutrients?