Grilled Lamb Chop Rivera Serves 4

This dish is named Riviera because it is prepared in the style of the French Riviera, where tomatoes, eggplant, and olives are common ingredients, along with spinach, which serves here as a base for the lamb chops. I prepare only one chop per person, selecting chops 1 3/4 inches thick with a trimmed weight of 6 ounces, which provides about -3 to 4 ounces of meat per serving.

I like the taste of grilled meat, so I cook these outside on a hot grill in summer. To broil the chops instead, place them about 3 inches from the heat and cook them for about 4 minutes on each side. Let them rest in a warm oven before serving, as instructed in the recipe.

2 tablespoons virgin olive oil
1 small onion (about 3 ounces), peeled and chopped 1/2 cup)
3 cloves garlic, peeled, crushed, and chopped (2 teaspoons)
1 pound spinach, trimmed of tough stems and washed (12 ounces trimmed)
1 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
6 plum tomatoes (about 12 ounces), peeled, seeded, and cut into 1/2-inch pieces (1 1/2cups)
eggplant (about 1 pound), ends trimmed and remainder cut into 4 slices, each 1 inch thick
4 loin lamb chops (about 2 pounds), each about 1 3/4 inches thick, trimmed of all surrounding fat (about 1 pound, 8 ounces, trimmed)
16 oil-cured black olives

1. Preheat a grill. Preheat the oven to 350 degrees. Preheat a second oven to 160 degrees.

2. Heat 1 tablespoon of tile olive oil in a large skillet. When the oil is hot, add the onion, and saute It for I minute. Stir in the garlic, then add the spinach, '12 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook for I minute over high heat, just until the spinach wilts. Mix well, bringing the garlic and onions to the top so they don't burn, cover, and continue cooking over medium heat for another 4 minutes. Transfer the spinach mixture to a bowl, and keep it warm until serving time.

3. Add the tomatoes to the unwashed skillet along with 1/4 teaspoon of the salt. Cover, and cook for about 1 minute over medium heat, just long enough to heat through. Set aside, covered, until serving time.

4. Sprinkle the eggplant slices with 1/4 teaspoon of the salt, and brush them lightly on both sides with about 2 1/2 teaspoons of the oil. Place the slices on the rack of the grill, and cook them for a total of 4 minutes, turning them once midway through, so they are nicely marked by the grill on both sides. Transfer the slices to a tray, and place them in the 350-degree oven for at least 10 minutes to finish cooking.

5. Meanwhile, sprinkle the lamb chops with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush them on both sides with the remaining 1/2 teaspoon oil, and place them on the rack of the grill. Cook them for a total of 7 to 8 minutes, turning them occasionally, until they are nicely browned on both sides. Arrange the chops on a tray, and place them in the 160-degree even for at least 15 minutes and as long as 30 minutes, to finish cooking. (If your chops are thinner, cook them for proportionately less time.)

6. At serving time, spread the spinach on four warmed plates, and divide the tomatoes among the plates, sprinkling them on top of the spinach. Arrange a slice of eggplant in the center of each plate, and place a lamb chop on top of each slice. Place 4 olives on each plate. Spoon any natural Juices from the lamb over the chops, and serve immediately.

Yield: 4 SERVINGS

NUTRITIONAL ANALYSIS
PER SERVING:

Calories 352
Protein 30 gm.
Carbohydrates 17 gm.
Fat 19.3 gm.
Saturated fat 4.1 gm.
Cholesterol 81 Mg.
Sodium 1,161 mg.

Plum tomatoes provide vitamins A and C. Eggplant is a good source of plant fiber. Lamb chops are rich in iron and zinc.