Grilled Lemon & Rosemary Lamb chops with Easy Braised Spinach

I have not had lamb chops too many times in my life, so I felt I needed to give lamb a chance... Yes that was kind of corny but funny, right?

The recipe I tried and tweaked recommended marinating 4 or more hours but I just did not have the time being 5 pm already so they got 15 minutes.  Still packed full of flavor your first taste is hints of lemon and cream for the yogurt then the warmness of the cinnamon and nutmeg follows.  Yummy I love these chops, being winter it would have been better to grill outside but, I used my stove top grill pan instead.


8 Lamb chops

1/2 cup Greek Yogurt 1 large lemon, juiced and rind grated 4 cloves garlic, crushed 1 tablespoons minced fresh rosemary

1 teaspoon fresh oregano 1/4 tsp of fresh grated nutmeg 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cinnamon

Directions:

1.	In a bowl add yogurt, lemon juice, lemon zest, garlic, rosemary, oregano, salt, black pepper, and cinnamon and freshly grated nutmeg together in a small bowl. Transfer into a resealable plastic bag. Massage the marinate into the chops. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
2.	Preheat grill for medium heat and lightly oil the grate.
3.	Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).  I like mine more on the Medium side.  How ever you like your steak mimic that. Side dish Braised Spinach I love spinach and trying something new not full of cream can be challenging.  Tonight I am braising it, with flavors that compliment what is going on with the Lamb Chops.  Since the lamb has rosemary and garlic I added that also by smashing the garlic and a sprig of Rosemary to the butter before adding the spinach. In a pan with a little butter, a grating of nutmeg and a tiny squeeze of lemon juice sprig of rosemary, fresh grated nutmeg and smashed garlic.  Heat for a few minutes add salt and pepper then add your spinach and stir.  With a lid on to let it steam till the spinach is wilted and tender.  Turn off heat and let the spinach sit for a minute and then serve.