Broiled Lamb Chops over Spinach and Tomatoes

12 fresh lamb loin chops
1 teaspoon salt
1 teaspoon pepper
2 tablespoons shallots, finely chopped
1 1/4 cups dry vermouth
1 1/2 teaspoon olive oil
2 1/4 cups rich beef stock
4 quarts fresh spinach, stems removed
1 cup tomato, peeled, seeded and chopped
3/4 teaspoon dried thyme leaf

Season lamb chops with salt and pepper. Broil 3 1/2 to 4 1/4 minutes per side, remove from broiler and keep warm. Saute shallots in olive oil. Add the vermouth and beef stock, bring to a simmer and reduce by half. Add spinach, tomato and thyme and simmer until spinach is just wilted. To serve, divide spinach mixture evenly among 6 dinner plates, place 2 loin chops on top of spinach and spoon remaining sauce over top. Serves 6.