Ingredients
1 tablespoon plain dried breadcrumbs
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon finely grated lemon zest, plus lemon wedge for serving
2 teaspoons olive oil
Coarse salt and ground pepper
2 loin lamb chops (3 to 5 ounces each)
1 bunch (8 ounces) flat-leaf spinach, stems trimmed
Preparation
In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.
