Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 1 This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal. Ingredients 1 tablespoon plain dried breadcrumbs 1 tablespoon chopped fresh parsley 1 small garlic clove, minced 1 teaspoon finely grated lemon zest, plus lemon wedge for serving 2 teaspoons olive oil Coarse salt and ground pepper 2 loin lamb chops (3 to 5 ounces each) 1 bunch (8 ounces) flat-leaf spinach, stems trimmed Directions In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop. In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm. Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge. Cook's Notes The crunchy garlic-parsley crust seals in the juices of the lamb. It's easiest to flip the chops with tongs rather than a spatula to keep the crust intact. Print