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Ingredients
Roasted Lamb Chop with Wild Spinach
- For the lamb chops
- 4 Lamb cutlets
- 100 milliliters olive oil
- 1 lemon (juiced)
- For the spinach
- 400 grams Spinach (or wild spinach)
- 3 garlic cloves
- 2 Tbsps butter
- ½ tsp Nutmeg
For the herb butter, mix butter in a bowl with cumin and thyme and season with salt and pepper. For the lamb chops, rinse lamb chops, pat dry and place for about 2 hours in a marinade of oil, lemon juice, salt and pepper. For the spinach, peel garlic and cut into small pieces. Rinse spinach, remove roots and blanch in a pot of boiling salted water for 1-2 minutes until it wilts, drain, rinse with cool water and drain.
In a hot pan fry marinated lamb chops for 3-4 minutes on both sides. Add marinade to the pan and cook for another 3 minutes. Meanwhile, in a saucepan, melt butter and sauté garlic for 2-3 minutes until golden brown. Add spinach and season with salt, pepper and nutmeg. Arrange spinach on a warm plate, cover with lamb chops and the herb butter. Serve immediately.