Grilled Lamb Chops with Warm Spinach Salad

Recipe Date: April 6, 2016
Difficulty: Easy
Measurements: Imperial (US)


  • 6 Large garlic cloves, crushed
  • 2 tbsps fresh rosemary leaves
  • 2 tsps fresh thyme leaves
  • 1 Pinch of cayenne pepper
  • 1 tsp sea salt
  • 4 tbsps extra virgin olive oili
  • 6 lamb chops, about 3/4-inch thick
  • 3 tbsps extra virgin olive oil
  • 6 Slices thick-cut bacon, cut into pieces
  • 3 shallots, thinly sliced
  • 4 Cloves garlic, chopped
  • 3 tbsps Sherry vinegar
  • 2 lbs triple washed spinach, stems removed
  • salt and pepper
  • 4 hard boiled eggs
  • parmigiano-Reggiano or your favorite aged cheese


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.