Yield: 2 servings

Grilled Lamb Chops With Spinach Roman Style

Grilled Lamb Chops With Spinach Roman Style

Grilled Lamb Chops recipe which features Roman flavors - garlic, herbs, crushed red pepper, currants and pine nuts topped with blue cheese compound butter! Perfect main course for a romantic dinner for two, or scale it up for an elegant dinner party...

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


Lamb Chops

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons fresh rosemary, stripped from stems, finely chopped
  • a few grinds pepper
  • 1 teaspoon sea salt
  • 4 lamb chops*

Compound Butter

  • 2 tablespoons butter, softened*
  • 2 tablespoons bleu cheese crumbles
  • 1 teaspoon fresh herbs, finely chopped*
  • a sprinkle of sea salt and few grinds pepper

Spinach Roman Style

  • 2 tablespoons currants
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon pignolas, pine nuts, toasted
  • 5 ounces baby spinach*
  • sea salt/pepper
  • *See Notes


Lamb Chops

  1. To a zip bag, add olive oil, garlic, herbs, salt and pepper. Combine well. Add lamb chops to marinate. You will want to give it at least 30 minutes or several hours in the marinade.

Compound Butter

  1. Using a fork, mash the butter, bleu cheese, and herbs together until well combined. Shape* and chill until you are ready to cook the lamb.

Spinach Roman Style

  1. Cover currants with boiling water to plump them. They need about 5-10 minutes.
  2. In a very large saute pan over medium heat, add olive oil and garlic. Stir until fragrant and golden. Add the crushed red pepper and sherry vinegar. Reduce heat to low. Add drained currants and toasted pignolas.

To Finish

  1. Get the griddle pan very hot over high heat. Place lamb chops on the hot pan.
  2. Add baby spinach to the saute pan. Increase heat to medium, and saute the spinach just until wilted. Season with sea salt and a few grinds pepper.
  3. Turn the lamb chops. You only need about 2 minutes on a side for medium rare.
  4. Plate the wilted spinach. Top with 2 lamb chops and a slice of the bleu cheese herb compound butter.
  5. Enjoy!
  6. *See Notes


Unsalted butter is preferred. Add sea salt and fresh ground pepper. If using salted butter, omit the additional salt.

I have a number of herbs in my garden, and selected rosemary and thyme - both work well with lamb. You can choose your favorites. Oregano would be great as well!

You really do need this much spinach for 2 people, as it cooks down so much!

I had the meat counter cut 4 ribs from a rack of lamb. I chose to french the partial rack and then cut into 4 chops, which makes a lovely presentation. You can also use a loin chop (cheaper cut), but it won't be as tender.

Drop the butter mixture onto a sheet of plastic wrap, chill it a little, and then roll it into a cylinder. Chill until ready to plate. Then cut a little round for each lamb chop. If you make a bigger batch, you can freeze some for another meal! See this post for a video that illustrates the process clearly.

The spinach needs a bit of acidity. I prefer sherry vinegar for its smoothness, but sometimes I just squeeze some lemon juice over top!

When I plated this dish for new photos, we included a simple parsley and bleu cheese polenta.

Macronutrients (approximation from MyFitnessPal.com): 455 calories; 21 g protein; 13 g carbohydrates; 37 g fat.

Nutrition Information:



Amount Per Serving: Calories: 455Total Fat: 37gCarbohydrates: 13gProtein: 21g
The nutrition information isn't always accurate; rather it is a reference only. The macros include 2 lamb chops and half the spinach.