Difficulty: Easy - for beginners
Dietary guidance: n g d
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
extra-virgin olive oil
coarse salt and ground pepper
4 lamb shoulder chops; about 1.75 pounds total (I used loin chops)
5 ounces baby spinach; washed
2 small ripe pears
In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons of oil; season with salt and pepper and set aside.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season lamb chops with salt and pepper and cook until medium rare, 10 minutes, flipping once (I cooked them until medium, which was 11-12 minutes). Transfer to a cutting board and tent with foil. Let rest five minutes, then cut meat away from bone and slice thinly.
In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzles with dressing.