Grilled Lamb with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Tender lamb chops get a beautiful char on the grill while garlicky spinach wilts on the side, creating a restaurant quality meal that feels special but costs far less than ordering out. Spinach is absolutely packed with iron and vitamins, so you're getting something genuinely nourishing along with those succulent herbs and bright lemon flavors. The best part is how simple the whole thing really is, even though it tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick)
- 1420 mlfresh spinach(packed)
- 5 clovesgarlic(minced)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 1lemon(zest and juice)
- 237 mlpanko breadcrumbs
- 237 mlparmesan cheese(grated)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2shallots(thinly sliced)
- 237 mlwhite wine
Detail level
Instructions
- 1
Pat lamb chops dry and season generously with sea salt and black pepper on both sides. Let rest at room temperature for 15 minutes.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Mix rosemary, thyme, lemon zest, and 2 tablespoons of olive oil in a small bowl. Rub the herb mixture evenly over all surfaces of the lamb chops.
Tip: Prepare this marinade while the meat rests for best herb penetration.
- 3
Heat a grill or grill pan to medium-high heat and lightly oil the grates. Grill lamb chops for 4-5 minutes per side for medium-rare, adjusting time based on thickness.
Tip: Avoid moving chops frequently; let them develop a golden crust for deeper flavor.
- 4
Transfer cooked lamb to a warm plate and tent loosely with foil to rest for 5 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.
- 5
While lamb rests, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add sliced shallots and sauté for 2 minutes until softened.
Tip: Shallots add subtle sweetness that complements the lamb beautifully.
- 6
Add minced garlic to the skillet and cook for 30 seconds until fragrant, then pour in white wine and simmer for 1 minute to reduce slightly.
Tip: The wine adds acidity that balances the richness of the lamb and spinach.
- 7
Add fresh spinach in batches, stirring continuously until fully wilted, about 2-3 minutes total. Season with salt and pepper to taste.
Tip: Adding spinach in stages prevents overcrowding and ensures even wilting.
- 8
Toast panko breadcrumbs with parmesan cheese in a dry skillet over medium heat for 2 minutes, stirring frequently until golden and fragrant.
Tip: The breadcrumb topping adds textural contrast and a nutty flavor dimension.
- 9
Plate the wilted spinach as a base, arrange lamb chops on top, drizzle with fresh lemon juice, and sprinkle panko-parmesan mixture over the lamb.
Tip: Serve immediately while everything is still warm for the best experience.
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