From Italian Intermezzo by Sharon O'Connor
Marco Polo’s return to Venice, which led to the opening of a direct route to the spices of the Far East and Venice’s profitable spice trade monopoly, coincided with the dawn of the Renaissance.
Renaissance-Style Lamb Chops on Spinach with Pine Nuts and Raisins
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon coarsely ground pepper
1 teaspoon ground cloves
1 1/2 teaspoon salt
12 loin lamb chops, about 1 inch thick
2 tablespoons olive oil
Spinach with Pine Nuts and Raisins (recipe follows)
1. Preheat the oven to 400° F. In a small bowl, stir together the spices and salt. Rub the lamb chops with the spice mixture.
2. In a large skillet or saute pan over high heat, heat the olive oil and brown the lamb chops in batches for 1 or 2 minutes on each side; they will still be very rare in the center. Transfer the lamb chops to a roasting pan and roast in the preheated oven for about 7 minutes for medium rare.
3. Arrange the spinach in a nest in the center of a large warmed platter. Drain off any excess liquid and encircle the spinach with the lamb chops. Or, serve 2 lamb chops and mound of spinach on each of 6 warmed plates. Serve immediately.
Makes 6 servings
Spinach with Pine Nuts and Raisins
2 tablespoons olive oil
3 bunches spinach, stemmed
1/2 cup golden raisins, soaked in warm water for 10 minutes and drained 1/4 cup pine nuts
Salt and freshly ground pepper to taste
1. In a large skillet or saute pan over medium heat, heat the olive oil and sauce all the ingredients until the spinach is just wilted, turning often with tongs. Remove from the heat and drain; do not squeeze. Serve immediately.
Makes 6 servings