Pan Broiled Lamb Chops with Sautéed Spinach and Pancetta
1 package (6 ounces) quick cooking rice pilaf
4 California lamb double-thick loin chops
Olive oil; as needed
Salt or garlic salt; to taste
Pepper; to taste
Sautéed Spinach and Pancetta
1 tablespoon butter
1 tablespoon olive oil
2 shallots, finely minced
1/4 pound pancetta, cut into 1/2-inch pieces
2 pounds clean fresh spinach leaves
2 tablespoons lemon juice
Prepare rice pilaf according to package directions; arrange on serving platter and keep warm. Meanwhile, heat heavy frypan or skillet over high heat. Brush lamb chops lightly with olive oil and season with salt and pepper. Sear for about 2 minutes until brown on one side; turn and sear remaining side until brown. Reduce heat to medium and cook about 2 minutes more until medium rare (145˚F). Remove from pan and wrap tightly in foil; keep warm.
Discard any remaining oil and wipe frypan with paper towel. Melt butter and olive oil over medium heat. Add shallots and sauté, stirring, 2 to 3 minutes. Stir in pancetta pieces and cook until golden, 1 to 2 minutes. Add spinach and sprinkle with lemon juice; toss and cook until heated through. Season with salt and pepper; turn onto hot pilaf on serving platter. Arrange lamb chops on top, and serve piping hot.