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Grilled Spiced Spring Lamb Chops With Butter Braised Spinach

By Chef John Ash

In America, we are finally beginning to use and appreciate the world of spices. This simple recipe puts together both savory and sweet spices to flavor the lamb. Pair with Russian River Valley Pinot Noir.

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    Serves 4

    Total Time 5-9 hours

    Prep Time 5-8 hours

    Difficulty Level Medium


    3 in cinnamon stick (for the Spice Mix)

    1 tbsp whole coriander seeds (for the Spice Mix)

    1 tbsp cumin seeds (for the Spice Mix)

    2 whole allspice (for the Spice Mix)

    2 tbsp sweet paprika (for the Spice Mix)

    1/2 tsp cayenne pepper (or to taste) (for the Spice Mix)

    2 tsp kosher salt (for the Spice Mix)

    2 tsp brown sugar (for the Spice Mix)

    3 tbsp butter (for the Braised Spinach)

    1 tbsp olive oil (for the Braised Spinach)

    10 c baby spinach (gently packed) (for the Braised Spinach)

    Drops of fresh lemon juice (for the Braised Spinach)

    2 trimmed 8-bone lamb racks (frenched and cut into 2 bone chops)

    1/3 c olive oil (for the lamb)

    2 tbsp finely chopped garlic (for the lamb)

    3 tbsp finely chopped mint (for the lamb)

    1 c finely chopped parsley (for the lamb)

    Sea or kosher salt (for the lamb)


    1. For spice mix: Break the cinnamon stick into small pieces and add to a coffee or spice grinder with the rest of the dry spices and grind until very fine.

    2. For the lamb: In a separate bowl mix together the oil and the garlic and then stir in spice mixture. Coat the lamb well with the mixture and then with the parsley and mint.

    3. Cover and allow to marinate for at least 2 and up to 8 hours in the refrigerator.

    4. For the lamb: Grill lamb over moderately hot coals until rare to medium rare. Allow to rest for 3 or minutes or so and prepare spinach.

    5. For the braised spinach: In a large sauté pan heat the butter and olive oil over moderately high heat. Add spinach a toss quickly to wilt, about 1 minute. Be careful not to overcook or spinach will weep.

    6. Season to taste with drops of lemon juice, salt and pepper and serve immediately.

    7. To serve: Cut each double chop into single chops. Place spinach on warm plates, top with chops and serve immediately.

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