Lamb Chops with Spinach and Beets

Ingredients

• 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.

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