Preheat the broiler. Rub the chops all over with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the rosemary. Set the chops aside.

In a large heavy skillet, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, 1/2 teaspoon salt and the remaining 1/4 teaspoon rosemary. Cook, stirring occasionally, until they are golden brown, about 5 minutes. Remove the skillet from the heat and set aside.

Broil the lamb chops about 5 inches from the heat for 3 to 4 minutes on each side, or until golden brown on the outside and rosy pink in the center. Remove the string from each chop. Reheat the mushrooms briefly over moderate heat and arrange neatly down the center of a warmed serving platter. Put the chops on top of the mushrooms.

In the large nonreactive skillet, heat the remaining 1 tablespoon olive oil over moderately high heat. Add the spinach and the remaining 1/2 teaspoon salt. Cook, stirring frequently, until wilted and tender but still bright green, about 4 minutes. Spoon the spinach around the chops. Cover to keep warm.

Add the wine to the pan and cook over high heat until it is reduced to 1/4 cup, about 4 minutes. Reduce the heat to low and whisk in the butter. Pour over the chops and serve.

Phelps.