I’m in a bit of a rush today, trying to dash out the door by 3 to catch a train to Edinburgh, Scotland!! We are finally visiting our fabulous friends, Brian and Kim, who were here over Christmas. Even though it’s a 4 1/2 hour trek north, it feels like they are our neighbors, all of us being across the pond and away from our family and friends, so it’s about time we get up to see them!

I hurried to pack this morning so that Chris could take our bag with him since we are meeting at the station. Yes, I’m lazy and can’t carry my own things. In my haste, though, it would seem that pajamas didn’t make it into the bag… So they will be going in my purse for now. Don’t want to be an inappropriate houseguest.

Packing crisis averted, I need to make sure everything else is clean and in order for my sister-in-law who is staying here, housesitting and watching Gertrude, while we are gone. Can we please note that someone is being very needy today? You think??

Luckily, I have a meal to share that is quick and easy to write about and to prepare. Yesterday I told you about a slow cooking beef stew, really a recipe that would be hard to cook for too long. Today I’m cooking on the opposite end of the spectrum. This sautéed lamb with spinach and chickpeas comes together in 10 minutes or less.

The Brits seem to love lamb, which works out well because so do we. It is readily available in a multitude of cuts and preparations in our regular grocery store, and for the same prices as chicken breasts. If you are not able to get lamb steaks or loin chops, or it’s not really your thing, you could easily substitute any protein, but if you go with chicken or shrimp, just make sure you cook those through! Duh.

I start by chopping the lamb into small strips and seasoning with my favorite spice blend when it comes to Mediterranean fare, Papa Cristos*. As I’ve mentioned before this comes from the LA store run by my dazzling friend, Dena’s (who is coming to visit me next week!!), family.

Sear the lamb quickly in a very hot skillet so that it browns while staying rare and tender.

Once you mix in a bit of tomato paste and a splash of white wine, toss in the spinach until just wilted.

Mix with plump and delicious chickpeas until everything is just heated through.

Topped with feta and a quick spritz of lemon juice and dinner is served.

Skillet Lamb with Spinach & Chickpeas

Serves 4

1/2 Tbs. olive oil

1 1/2 lbs. lamb steaks

2 tsp Greek seasoning

1/2 Tbs. tomato paste

1/3 cup white wine

12 oz. baby spinach

2 cups canned or jarred chickpeas, drained

1/2 cup crumbled feta

Lemon wedges, to serve

Cut the lamb steaks into thin strips, about 1/2 inch thick, and season with Greek seasoning.

Heat a large skillet over medium-high heat and add the olive oil. Sear the lamb for about 2 minutes on each side before adding the tomato paste and white wine. As the wine begins to simmer, add the spinach and toss to wilt. Mix in the chickpeas and cook for 3 minutes until heated through.

Top with crumbled feta and a lemon wedge.

*http://www.papacristos.com