Lemony Lamb with Spinach
and Mushrooms

You can use two frying pans and cook the vegetables
and lamb at the same time, however I cook everything
in the same pan. Once the lamb is cut up it cooks
fairly quickly. 

    3 baby Portobello mushrooms, sliced
    ½ teaspoon olive oil

    1/4 cup water
    1/4 teaspoon vegetable base
    3 cups fresh spinach leaves

    2 lamb chops
    Lemon pepper seasoning
    2 teaspoons fresh squeezed lemon juice

1. In a large frying pan, heat oil and fry mushrooms until
    browned. Place on a small plate.

2. In a small bowl, mix the water with the vegetable base. Pour
    this stock into the frying pan and immediately add the
    spinach. Cook a few minutes until wilted. Place on plate
    with mushrooms. 

3. Cut the lamb off the bone and cut into smaller pieces.
    Fry in frying pan and season with lemon pepper. When
    the lamb is cooked, sprinkle with lemon juice and stir
    just to coat with juice. Most of the liquid will evaporate.
    Serve immediately with spinach and mushrooms.