At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 2 dinner servings
• Prep time: 20 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 2 dinner servings.

• Calories: 710 kcal
• Protein: 36 g
• Carbohydrates: 51 g
• Fat: 42 g
• Sodium: 1117 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Lamb

Have these measured and ready before you begin.

• 2 lamb chops

Sautéed Potatoes

• 3 small potatoes
• 3 tablespoons olive oil
• 2 small onions, diced
• 2 garlic cloves, thinly sliced
• 1 sprig rosemary, chopped
• 1/4 bunch parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Aleppo-style red pepper flakes

Béchamel Spinach

• 300 g spinach (10.6 oz)
• 2 teaspoons (10 ml) butter
• 2 teaspoons (10 ml) all-purpose flour
• about 1/3 cup plus 1 tablespoon (100 ml) warm milk
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Directions

1. Boil the potatoes until tender, peel if desired, and cut into large cubes.

2. Sauté the onions in olive oil until colored; add garlic and rosemary, then add the potatoes and cook until golden.

3. Season the potatoes with salt, black pepper, red pepper flakes, and parsley.

4. Blanch the spinach in hot water and drain it very thoroughly.

5. Melt the butter in a second pan, cook the flour lightly, then whisk in the warm milk and season until thickened; fold in the spinach.

6. Cook the lamb chops in a thoroughly preheated grill pan until they reach at least 145°F (63°C), then rest for 3 minutes.

7. Serve the chops hot with the potatoes and creamed spinach.

Sources

1. USDA FoodData Central — April 2026 data release