Lamb Chops on Vegetables

For the lamb chops, rinse lamb, pat dry and season with salt and pepper. Heat oil in a frying pan, add sprigs of rosemary and fry lamb on all sides. Place lamb and rosemary on a baking sheet lined with parchment paper and bake in preheated oven at 100°C (approximately 200°F) for about 25-35 minutes. 

For the sauce, add wine and broth to frying pan, deglaze and then reduce liquids by half. Add water if needed and let boil again.

In the meantime, rinse spinach, shake dry and mix together in a blender with pine nuts, Parmesan, lemon juice and lemon zest. Gradually add oil to the spinach mixture and season with salt and pepper.

For the potatoes, dust potatoes with flour and slowly fry in hot butter in a nonstick skillet over medium heat until crispy.

Rinse rhubarb, trim and cut into about 4-5 cm (approximately 2 inch) long strips. Peel ginger and grate finely. Heat 1 1/2 tablespoons oil in a saucepan, sauté rhubarb and ginger, deglaze with vinegar, and if needed add 1-2 tablespoons water, add sugar to taste and cook for 2 minutes. Season with salt and pepper. Add washed spinach to the saucepan, saute in remaining oil with shallots and season with salt and pepper.

Stir cold butter into the wine sauce.

Remove lamb from the oven, let rest briefly and cut in half. To serve, arrange spinach on a plate, add rhubarb vegetables on top and cover with a lamb piece and garnish with pesto and blossom.