4 loin lamb chops
1 1/2 cups fresh spinach
1 tablespoon pine nuts
2 tablespoons Italian flavored breadcrumbs
1/4 teaspoon thyme
olive oil
1/4 cup red wine
1 teaspoon cornstarch
2 tablespoons Feta cheese, crumbled
salt and pepper to taste

Place in a small pot the spinach, pine nuts, cornstarch, breadcrumbs and feta cheese. Stir over low heat until the spinach is cooked. Add thyme, salt and pepper. Cool mixture. Cut a pocket into the lamb chops and stir with the cooled spinach stuffing. Place some olive oil in a pan and cook the lamb filled chops for about 4 minutes per side. Add the wine in and cook chops for an additional few minutes. Plate the lamb chops and pour pan drippings over them

Recipe submitted by Gary