Preparation

In a bowl, whisk together lemon juice (3 Tbsp), olive oil (2 Tbsp), minced garlic (3 cloves), oregano (1 Tbsp), salt (½ tsp), and pepper (½ tsp).

Place lamb chops (4) in a shallow dish or zip-top bag and pour marinade over them. Marinate in the refrigerator for at least 1 hour, preferably 2–3 hours.

Heat butter or tallow (1 Tbsp) in a grill pan or skillet over medium-high heat. Remove lamb chops from marinade (discard excess marinade) and grill or sear chops for about 4–5 minutes per side for medium-rare, or until desired doneness. Rest chops for 5 minutes before serving.

In a separate skillet, melt a little butter or tallow (about 1 Tbsp). Add minced garlic (1 clove) and sauté for 30 seconds. Add fresh spinach (6 cups) and cook, stirring frequently, until wilted, about 2–3 minutes. Season with salt and pepper.

Serve lamb chops alongside wilted spinach, drizzling any resting juices over the meat.