• 1/4 cup lemon juice
• 1 Tbs. ground coriander
• 1 tsp. red pepper flakes
• 2 tsp. olive oil
• 3 cloves garlic, crushed
• 4 lamb loin chops, boneless, cut across the grain into strips
• 1-1/4 lbs. frozen spinach, thawed and drained
• 3 Tbs. cilantro or parsley, chopped

Combine first 3 ingredients, 1 tsp. oil and 2 cloves of garlic in a bowl. Season with salt to taste. Add lamb and turn to coat. Marinate 40 minutes. Heat remaining oil in a heavy nonstick skillet over medium heat. Cook spinach and remaining garlic, covered, 2 minutes or until spinach is heated throughout. Season with pepper to taste. Set aside and keep warm. Turn on broiler. Arrange lamb strips on a broiler pan in a single layer. Broil 3 minutes, without turning, for medium rare meat. Serve lamb strips over spinach. Sprinkle with cilantro.

Per serving: calories 448, fat 35.0g, 69% calories from fat, cholesterol 90mg, protein 24.6g, carbohydrates 10.7g, fiber 5.9g, sugar 0.7g, sodium 192mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.1, Bread: 0.0, Lean meat: 2.8, Fat: 5.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.