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🍽️ Crispy Lamb Chops on Creamy Feta Spinach

620 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb chops
• 2 sprigs marjoram
• 2.5 tbsp lemon juice
• 3 tbsp olive oil
• 0.5 tsp sambal oelek
• 4 handfuls spinach leaves
• 1 garlic clove
• 40 g pine nuts
• salt
• pepper (coarsely ground)
• 100 g feta
• white bread slice (for serving)

Instructions

1. 1. Wash the lamb chops thoroughly and pat them dry with a kitchen towel.
2. 2. Wash the marjoram leaves, shake off excess water, and slice them into thin strips, reserving a few small pieces for decoration.
3. 3. Whisk two tablespoons of lemon juice and two tablespoons of olive oil in a small bowl with the chopped marjoram and some sambal oelek (a spicy chili paste).
4. 4. Pour the marinade over the lamb chops and let them marinate briefly.
5. 5. Pick the spinach leaves from the tough stems, wash the greens, and toast the pine nuts in a dry pan over medium-high heat until golden brown.
6. 6. Remove the toasted pine nuts from the pan and set them aside.
7. 7. Peel a clove of garlic and chop it finely.
8. 8. Heat one tablespoon of olive oil in the same pan and fry the lamb chops over medium-high heat for seven to ten minutes until golden brown, turning them once, and season with salt and pepper.
9. 9. Place the wet spinach, half a tablespoon of lemon juice, and the chopped garlic into a pot.
10. 10. Steam the spinach with the lid on over medium heat for four to six minutes, season with salt and pepper, then stir in roughly chopped feta cheese.
11. 11. Remove the pot from the heat once the cheese has melted.
12. 12. Plate the lamb chops and serve the feta spinach on the side.
13. 13. Sprinkle the toasted pine nuts over the dish and garnish with the remaining marjoram leaves.
14. 14. Serve the chops with toasted white bread slices if desired.

Nutrition per serving

• kcal: 620
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 12 g