Herb Crusted Lamb Chops with Creamed Spinach and Marbled Potatoes from the Clay Pigeon


Makes 1 portion

For Lamb:


1 each Lamb Chop

2 Tbsp. Minced Herb Mix (parsley, mint, oregano)

1 tsp. Dijon Mustard

Salt & Pepper To Taste


1) Season the lamb chop with salt and pepper, then sear in hot pan on all sides

2) Place in 400 degree oven for about 8 minutes or until desired temperature is reached

3) Let cooked lamb rest for 5 minutes

4) Brush lamb lightly with Dijon mustard, then roll in herb mix

For Potatoes:


5 Marbled or Fingerling Potatoes

Coat withVegetable Oil

Salt To Taste


1) Lightly coat the potatoes in vegetable oil, then season with salt

2) Place on oven-safe tray and put in 375 degree oven for 15 minutes

For Creamed Spinach:


1 Quart Mature Spinach (packed)

1 Tbsp. Roasted Garlic

2 Tbsp. Cream Cheese (room temperature)

Small Dash Vegetable Stock

Salt & Pepper To Taste


1) Blanch and shock the spinach, then ring out the spinach until dry

2) Chop up the roasted garlic and spinach, then vigorously mix in the cream cheese

3) Heat up in a pan with a dash of vegetable stock