Grilled Lamb and Curried Mushrooms

3 Lamb chops per person
Spike seasoning
1 cup Baby Bella mushrooms per person (quartered)
Curry Seasoning
White wine
Chicken Stock
1/2 head of escarole (for 2 people)
4 cloves garlic (finely chopped)
Juice of 1/2 a lemon

Chop escarole into @ 1" pieces.  Finely chop garlic.

Quarter mushrooms.
Season Lamb with Spike seasoning and get grill hot.  Wait till lamb is room temp before grilling.  Get two saute pans hot and add a small amount of oil.  Put lamb on the grill and cook @ 4mins. per side.
Add mushrooms to one pan and sprinkle with curry powder and S&P.  You can use your own blend of curry spices or a pre-made one.  I used a combination of both.  Season with salt and pepper.  Cook a few mins before adding a couple splashes of white wine.  Reduce wine to au sec(almost dry) and add a couple splashes of chicken stock.

In the other pan add escarole and garlic. S&P  After a min add lemon juice and a splash of chicken stock.  Cook a couple more mins and remove from heat.

Remove lamb from the grill and let it rest at room temp or warm place for a few mins so the juices redistribute into the meat.

Mushrooms should be done by now and the liquid should be almost gone.  Remove from heat and plate everything.

This meal only takes about 20 mins start to finish.  There aren't a lot of ingredients which makes it simple.  Pair it with a full bodied red wine like Cabernet or Zinfandel.