Lamb Shoulder Blade Chops with Wilted Spinach (Serves 2)
Hi, my name is Tom and I recently ate my first lamb chop at age 53. Being lamb deprived for so long is an awful thing, but now I have an entirely new, tender, juicy, flavorful meat to enjoy for the rest of my life. So, forgetting the past, I eagerly anticipate the future, my future with lamb chops. Why am I so enthusiastic? Try this meal and you will see.
Prep and Cook Time: 20-25 minutes
2 Lamb Shoulder Blade Chops
1 big bag of fresh spinach
1 small sweet yellow onion
Extra virgin olive oil
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of lamb chops with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 6 minutes on the first side. Turn and sear the other side for at least 6 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. Turn off heat, and allow the meat to rest while you prepare the spinach.
Chop onion into bite-sized pieces. Coat bottom of a sauté pan with olive oil. Set heat to medium. Add two handfuls of onion to pan and cook until tender Add spinach to hot oil (and onions) and stir around with a spatula. Add more spinach as it wilts until you have wilted the entire package. Add a nice dusting of salt, garlic powder, and black pepper or to taste. Transfer spinach and lamb chops to plates.
Notes: It is really that simple and really, really good. Okay, I will shut up now.
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