Spiced Lamb Chops with a Spinach Sauce

These spiced-up and pan-seared lamb chops are served topped with a creamy spinach sauce.

Recipe Ingredients:

Marinade:
1 tablespoon finely chopped fresh ginger
2 teaspoons fennel seeds, ground
2 teaspoons ground mustard
1 teaspoon cardamom seeds (removed from green or white pods)
1 teaspoon ground red pepper (cayenne)
1 teaspoon coarse kosher or sea salt
8 large cloves garlic, finely chopped
About 2 1/2 pounds rack of lamb (from ribs), cut into chops (need 18 chops)

Lamb and Sauce:
1/4 cup light olive oil - divided use
1/2 cup finely chopped red onion
2 tablespoons tomato paste
1 (10-ounce) package frozen chopped spinach, thawed (no need to drain)
1/2 teaspoon coarse kosher or sea salt
1/2 cup heavy whipping cream

Cooking Directions:

1. For Marinade: Thoroughly combine the ginger, fennel, mustard, cardamom, cayenne, salt and garlic in a small-sized bowl, stirring to make a damp (and potent) rub. Coat each lamb chop with a scant teaspoon of this rub on each side, pressing it into the meat.
   
2. Refrigerate, covered, for a least 30 minutes or as long as overnight.
3. For Lamb and Sauce: Heat 2 tablespoons of the light olive in a large-sized skillet over medium heat. Add half the lamb chop to the hot oil and sear each side until browned, about 3 minutes per side. Transfer the chops to a serving platter. Scrape any spices and oil stuck to the skillet into a small bowl. Add the remaining 2 tablespoons light olive oil to the same skillet and repeat with the remaining lamb chops. Add the chops to the ones in the serving platter. Cover it with foil to keep warm as you prepare the sauce.
4. Add the saved browned spices and oil to the skillet along with the onion. Stir-fry the medley to allow the onion to soften, 2 to 3 minutes.
5. Stir in the tomato paste and let it warm through, 1 to 2 minutes. Add the spinach, including its thawed juices, and salt. Scrape the skillet to loosen up browned bits of spices and tomato paste to deglaze it. Cook the spinach, covered, stirring occasionally until the spinach is olive green and tender, about 5 minutes.
6. Stir the cream into the spinach. Transfer the skillet's contents into a blender and puree until the sauce is smooth.
7. Spoon 1 tablespoon of the sauce over each lamb chop and serve. (Serving size is approximately 3 lamb chops.)

Makes 6 servings.