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.