Garlic Rosemary Lamb Loin Chop with Mashed Cauliflower and Spinach

Scott just got home from his Chicago work trip so I thought I’d make an extra yummy dinner…. But trying to stay on the healthy side.

This makes three servings so I can take the leftovers for lunch tomorrow :)

Ingredients:

• ½ head of cauliflower, chopped
• 3 cups chopped spinach
• 2 Tbsp butter
• 2 Tbsp milk
• Salt and pepper
• 3 cloves garlic, minced
• 2 sprigs rosemary, minced
• 3 lamb loin chops
• 3 Tbsp EVOO

Directions:

•  Pre heat oven to 450 for broil, but I personally used my toaster oven for this since it fit and it’s easy :)
• Steam the cauliflower
• Heat pan with EVOO
• Season the lamb with salt and pepper
• Sear the lamb for two minutes on each side then remove from pan and put on toaster oven pan or cookie sheet for the oven
• Mix the garlic and the rosemary then top each loin chop with the mixture evenly, broil for 3 minutes
• Sauté the spinach in the same pan as you seared the loin, season salt and pepper
• Take steamed cauliflower and add the milk and butter then mash until as smooth as possible, season with salt and pepper
• Remove lamb loin chops and let rest

To serve start with cauliflower mash then spinach then lamb loin chop…. Then dig in and enjoy!