Pan-Fried Turkish Lamb Chops with Spinach (Healthy Weeknight Dinner)
This quick and flavorful pan-fried lamb chop recipe is inspired by Turkish cuisine, featuring a vibrant spinach side. It's a protein-packed, healthy weeknight dinner that's faster and better than takeout, perfect for easy meal prep.
Ingredients
Ingredients
- 4 piece lamb loin chops about 1 inch thick, trimmed of excess fat
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups fresh spinach washed and dried
- 2 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the lamb from overcooking. Make-Ahead: The spice rub can be prepared up to a week in advance. The spinach can be washed and dried ahead of time. For meal prep, cook the lamb chops and spinach separately and assemble when ready to eat. Substitutions: Use chicken breasts or thighs for a different protein. For a dairy-free version, ensure no butter is used. Serving Suggestions: Serve with a side of quinoa or a simple Greek yogurt sauce for a complete, balanced meal.