Meanwhile, our cold frame has gone about its noble duty, cranking out vibrant lettuces and the most perfect spinach I believe I have ever laid eyes on.
So here we have garlic rubbed local lamb chops with shallots and the freshest spinach on earth.
Lamb Loin Chops with Sauteed Spinach and Shallots:
*2-4 pastured lamb loin chops (these are small cuts, each about 2/3 the size of your palm)
*3 cloves garlic, minced very fine
*4-5 cups fresh spinach, rinsed
*3 medium shallots, sliced thin
*salt and pepper
*2 Tbsp butter
Preheat oven to 375. Line a baking dish with parchment.
Rinse and dry chops. Rub the minced garlic, sea salt and pepper into each side of chops. Set a heavy skillet over medium heat. Sear chops, about 3 minutes per side. Transfer to lined baking dish and bake until your preferred doneness (I highly recommend med/rare).
Remove from oven and allow to rest.
Saute the shallots in 1 Tbsp butter with sea salt and pepper until translucent and beginning to brown. Transfer to a small bowl and set aside.
Using the same pan, saute the spinach briefly in the other Tbsp butter. Add the shallots and remove from heat. Add a bit of salt and pepper to taste.
Serve chops over a bed of the spinach and shallots.
*"Fancy" additions could easily include: a sprinkle of goat cheese or balsamic vinegar reduction. For reduction, simply simmer about 1 cup of balsamic vinegar in a small saucepan, stirring often, until it becomes thick and sweet. Spoon small amount over lamb.