Lamb Loin Chops with Sauteed Spinach and Shallots!

The answer is yes....I really can't get enough local lamb. Variety is indeed the spice of life, I have not forgotten, yet some sort of magnetic force drives me toward East Fork Farm's meat stand often and with considerable authority. Their lamb is just so fresh and melodious, resisting would seem like some sort of crime against my duel pursuit for health and pleasure.

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.