Broiled Lamb Chops over Spinach and Tomatoes

Use 12 fresh Australian Range loin chops

1 tsp. salt

1 tsp. pepper

2 tbs. shallots, finely chopped

1 1/4 cups dry vermouth

1 1/2 tsp. olive oil

2 1/4 cups rich beef stock

4 qt. spinach, fresh stems removed

1 cup tomato, peeled, seeded and chopped

3/4 tsp. thyme leaf, dried

1. Season lamb chops with salt and pepper. Broil 3 1/2 to 4 1/4 minutes per side, remove from broiler and keep warm.

2. Sauté shallots in olive oil. Add the vermouth and beef stock, bring to a simmer and reduce by half. Add spinach, tomato and thyme and simmer until spinach is just wilted.

3. To serve, divide spinach mixture evenly among 6 dinner plates, place 2 loin chops on top of spinach, and spoon remaining sauce over top.