8 lamb loin or rib chops, cut 1 inch thick, about 1 3/4 lb., well trimmed
1 tsp. dried tarragon leaves, crushed
2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained
2 (3 oz. each) pkg. cream cheese
1 egg, slightly beaten
1/2 c. grated Parmesan cheese
1/4 c. chopped onion
1/8 tsp. ground nutmeg
Salt and pepper

Sprinkle lamb chops with tarragon. Place on broiler rack 3-4 inches from heat source. Broil 8-12 minutes, or until desired doneness; turn once. Remove from broiler. Cover and keep warm. Meanwhile, in 2 quart saucepan, combine spinach, cream cheese, egg, Parmesan cheese, onion, and nutmeg. Cook over medium heat 10-12 minutes or until thoroughly heated and cream cheese is melted; stir occasionally. Place spinach mixture on serving platter, top with chops; season with salt and pepper to taste. Makes 4 servings.