Grilled Lamb with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.