Lamb Chops with Spinach and Feta Salad

Rinse lamb chops and pat dry. Rinse marjoram, shake dry and pluck off leaves, set some aside for garnishing and cut the rest into strips. Combine 2 tablespoons of lemon juice and olive oil with marjoram and sambal oelek. Coat lamb chops with marinade and let rest.

Rinse and spin dry spinach, remove thick stems. Peel and chop garlic. Toast pine nuts in a dry pan until golden brown and remove from heat. Heat 1 tablespoon of oil in a pan, cook lamb chops on medium to high heat for 7-10 minutes, turning once,season with salt and pepper and transfer to plates. Combine spinach with 1/2 tablespoon of lemon juice and a bit of water, cook in a pan. Add garlic and cook on medium heat, covered, for 4-6 minutes, season with salt and pepper. Chop feta coarsely and add to the spinach, remove pot from heat.