• Cooking Time: 14
  • Servings: 4
  • Preparation Time: 15


This recipe is offered in the Food and Wine Annual Cookbook 2007.


  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. sweet paprika
  • 1 Tbsp. fresh ground black pepper
  • 1 tsp. cayenne pepper
  • 8 (8 oz.) loin lamb chops
  • Salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 5 Tbsp. unsalted butter
  • 3 medium shallots, thinly sliced
  • 1 lb. cleaned bagged spinach, tough ends removed


  • In a bowl, mix the spices.
  • Season the lamb with salt; drizzle with olive oil.
  • Coat both sides of chops with the spices.
  • In a very large skillet, heat the 1/4 cup oil until shimmering.
  • Add the chops and cook over moderate heat until browned and medium rare, 7 minutes per side.
  • Meanwhile, in a large, deep skillet, melt the butter.
  • Add the shallots and cook over moderate heat until softened and golden.
  • Add handfuls of the spinach to the skillet and cook over moderate heat, stirring and adding more spinach after each batch wilts.
  • Season wtih salt, mound on plates and serve with lamb.

Categories: Lamb/Sheep  Main Dish  Stove 
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