Grilled Lamb Chops:
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 3 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; approximately 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 3 minutes on each side.
Warm Spinach Salad:
Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, put spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt and pepper. Place spinach on a serving dish and top with quartered eggs, cheese and bacon pieces.