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Barbecued lamb chops with creamed spinach
Barbecued lamb chops with creamed spinach
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Indulge in succulent lamb chops alongside creamy spinach with leeks and garlic for a gourmet family feast.
Ingredients:
  • 18.20 gm olive oil, divided
  • 560g fresh baby spinach leaves
  • 125ml buttermilk
  • 125ml thickened cream
  • 1 small leek, white and pale green parts only, thinly sliced
  • 3 garlic cloves, finely chopped
  • 125.00 ml Parmesan cheese, finely grated (about 30g)
  • 8 lamb loin chops (about 85g each)
Instructions:
  • Get the barbecue ready for medium-high heat.
  • Place a large heavy pot on the barbecue grates or side burner over medium-high heat. Once hot, add 2 teaspoons oil. Add spinach in 4 batches, stirring until wilted before adding the next batch. Season with salt, then transfer to a colander. Press liquid out of the wilted spinach using the back of a spoon.
  • Place the pot back on the heat. Mix in buttermilk, cream, leeks, and garlic, and cook for 10 to 12 minutes until the liquid thickens and just covers the pan's bottom, and leeks become tender. Gently fold in the reserved spinach and Parmesan. Heat for another minute until warmed through. Season with salt and pepper to taste.
  • Coat the lamb with the remaining 2 teaspoons of oil, then season with salt and pepper. Grill the lamb for 2-3 mins per side, or until char marks form and an instant-read thermometer inserted into the center registers 54C. Let the lamb rest on a platter for 5 mins before serving.
  • Plate the creamy spinach evenly among 4 plates. Place 2 lamb chops on top of each plate and serve.

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