Rush Hour Gourmet

Herb-crusted lamb steaks on a bed of creamy spinach is a perfect dish for weekend company or a weeknight dinner. Lamb steaks are cut through the leg to make a piece of meat 3/4- to 1-inch thick with a slice of bone at the center. If you don't see it, ask the butcher to cut it for you. Or substitute lamb chops or kebab cubes.

If desired, serve with a quick side dish of tomato pasta: Cook and drain 4 ounces of fresh linguine. Drain and toss with 2 tablespoons reserved cooking water, 2 teaspoons olive oil, 1 cup chopped whole tomato, and salt and pepper to taste.

(Makes 2 servings)

3 medium garlic cloves, crushed

2 teaspoons chopped dried rosemary

2 tablespoons plain bread crumbs

Salt & freshly ground pepper

Olive oil spray

2 (7-ounce) lamb steaks or chops

1 (10-ounce) bag washed spinach

1 tablespoon heavy cream

1/4 teaspoon ground nutmeg

1.

Heat the broiler; line a baking tray with foil. Mix the garlic, rosemary, crumbs, salt and pepper. Spray with olive oil to moisten; set aside.

2.

Trim fat from lamb. Place lamb on tray; broil 7 minutes.

3.

Turn steaks, top with the rosemary mixture. Broil until lamb is done as desired (145 degrees for rare; 160 degrees, medium), about 3 minutes.

4.

Meanwhile, in a covered bowl, microwave the spinach on high for 3 minutes. Stir in the cream, nutmeg, salt and pepper to taste. Divide on two plates and top with steaks.

Per serving: 338 calories, 40 grams protein, 13 grams carbohydrates, 14 grams fat, 121 milligrams cholesterol, 278 milligrams sodium, 4 grams dietary fiber.