(Lammekoteletter med spinat)
Lamb chops make an excellent first course to go with Constitution Pudding.
12-16 lambcutlets
Salt and ground black pepper
Rosemary
Butter for frying
4 lb (2 kg) spinach
Small new potatoes
Beat the cutlets lightly, season with salt and pepper and - if the cutlets are not too delicate - with a little rosemary.
Fry in browned butter for about 2 min. on each side.
They should be pink inside when cooked.
Spinach
Wash the spinach, removing the stalks and coarse veins.
Steam without adding any more water, drain well and place in the pan with the browned butter.
Turn until hot through, adding a little more butter, cream and seasoning if necessary.
Serve the lamb cutlets and spinach with new potatoes.