One Pan Broiler Lamb Chops & Sautéed Spinach
Originally created for Furthermore.
Man, oh man, I love this recipe. And the best part? You can apply whatever protein or leafy green to this equation. Broil your meat + add a leafy vegetable (i.e. spinach, Swiss chard, collards, kale). One pan to create a protein and a green in ten minutes. This is an ideal way to experiment and use up those spices in your cabinet… believe it or not, the suggestion to use within a year does have truth to it.
4 lamb chops
Red pepper flakes
1 tablespoon extra virgin olive oil
Handful of spinach
1 lemon, cut into “cheeks”
Preheat broiler to high and place a rack about 6” away. Put oven safe pan on the rack and get it hot.
Pat lamb dry and season as you desire with a sprinkling of salt, pepper flakes, cumin and cinnamon. You can’t mess up here!
Remove pan from the oven and add olive oil. Place lamb in the pan (it’ll sizzle) and pop under the broiler. Cook for 4-5 minutes until top is browned. Meat should be about medium rare/medium.
Remove pan and place lamb on a place to rest. To the pan (watch it’s still hot) add greens. The greens will naturally wilted and will need no extra seasoning (all that lamb goodness flows down). Squeeze with lemon and serve alongside lamb.