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.



  • 1 Tablespoon minced garlic
  • 1 Ounce fresh thyme, chopped
  • Salt and pepper
  • 2 lamb T-bones, about 2 ounces each


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


  • 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;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.