Ingredients
3 tablespoons olive oil2 garlic cloves, halved1/3 cup lightly packed fresh basil leaves1/4 cup fresh parsley leaves1/4 cup fresh oregano leaves1/4 cup coarsely chopped chives2 tablespoons fresh rosemary leaves1 teaspoon salt1 teaspoon pepper8 lamb loin chops (1 inch thick and 3 ounces each) POTATOES:2 tablespoons olive oil4 medium red potatoes, cut into 1/2-inch cubes1 teaspoon lemon-pepper seasoning3/4 teaspoon salt1/2 teaspoon paprika4 cups fresh baby spinach2 tablespoons pine nuts, toasted
Preparation
Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm.
Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.
