8 (2-inch thick) lamb T-bone chops (about 2 pounds)
Emeril's Essence Creole Seasoning, recipe follows, to taste
2 teaspoons olive oil
1/2 cup thinly sliced onion
10 cloves garlic, whole
2 sprigs fresh rosemary
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) butter, cut into medium dice, optional
Rustic Smashed Spinach Potatoes, recipe follows
1 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
3 cups pre-washed fresh baby spinach
1 pound small Yukon gold potatoes
1/2 cup sour cream
3 tablespoons butter
Freshly ground black pepper
If you would like an enriched sauce, after removing the chops, reduce the heat to low and whisk the butter in the pan in 3 separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil.
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