Lamb Chops with Spinach and Beets

Savor the rich flavors of tender lamb chops marinated in garlic and lemon, paired with vibrant sautéed spinach and earthy roasted beets. This dish is perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 6 lamb chops
• 1/4 cup olive oil
• 1 juice of half a lemon
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups organic baby spinach
• 2 cloves garlic, minced
• 1 tbsp Kerrygold Pure Irish Butter
• Salt and pepper to taste
• 3 large beets, chopped
• 2 tablespoons olive oil
• 2 tablespoons chopped rosemary
• Salt and pepper to taste

Method

1. 1

   In a glass jar, vigorously shake all ingredients to combine the marinade.

2. 2

   Rinse chops under cool water, pat dry, and place in a gallon ziplock bag.

3. 3

   Pour marinade over chops, seal the bag, and toss to ensure they are evenly coated in the seasoning.

4. 4

   Marinate in the fridge for up to 24 hours.

5. 5

   Preheat grill to high heat.

6. 6

   Grill chops 5-6 minutes a side.

7. 7

   Heat butter on medium heat in a non-stick frying pan.

8. 8

   Add garlic to the pan and saute for 30 seconds.

9. 9

   Add spinach, season with salt and pepper, and saute until spinach is wilted.

10. 10

    Preheat the oven to roast at 400.

11. 11

    In a Pyrex baking dish, toss beets in olive oil, salt, pepper, and rosemary.

12. 12

    Roast beets for 35 minutes, or until crispy on the outside and tender in the center.