Kategorie

Lamb chops with spinach

Name: Lamb chops with spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 lamb chops, about 700 g; 600 g small potatoes; 300 g spinach leaves; 2 garlic cloves; 1 lemon; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Wash the potatoes well and halve any large ones. Put them in a pan of cold lightly salted water, bring to a boil and cook for 12 to 15 minutes, until a knife slips in easily. Drain and let the steam evaporate briefly.
Meanwhile, finely chop the garlic. Finely grate the lemon zest and squeeze 1 tablespoon juice. Pat the chops dry and rub both sides with the oregano, salt, pepper, lemon zest and 1 tablespoon olive oil.
Heat a large frying pan over medium-high heat. Put in the chops with space between them and cook for 3 to 4 minutes without moving them. Turn and cook the second side for 3 to 4 minutes. For pink to medium lamb, a thermometer in the thickest part should read about 57 to 60 C / 135 to 140 F.
Transfer the chops to a warm plate and rest them loosely covered for 5 minutes. Do not wipe out the pan.
Add the remaining oil to the pan. Stir the garlic over medium heat for 30 seconds, then add the still-wet spinach a handful at a time. Let each handful wilt before adding the next. Season with lemon juice and a pinch of salt; this takes about 2 minutes altogether.
Serve the potatoes, spinach and chops. Spoon any meat juices from the resting plate over the chops.