2 (4-oz.) lamb loin chops (1 to 1 1/4 inches thick)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons chopped fresh mint, divided
3 teaspoons minced garlic, divided
2 teaspoons olive oil
1 (9-oz.) bag baby spinach
Lemon wedges, if desired
1. Heat grill. Sprinkle both sides of lamb with 1/8 teaspoon each of the salt and pepper. Sprinkle with 2 tablespoons of the mint and 1 teaspoon of the garlic, patting to adhere. Spray lamb lightly with cooking spray.
2. Grill lamb, covered, over medium-high heat or coals 8 to 10 minutes for medium-rare, turning once.
3. Meanwhile, heat oil in deep large skillet over medium-high heat until hot. Cook remaining 2 teaspoons garlic 30 seconds or until fragrant. Add spinach and remaining 1/8 teaspoon each salt and pepper; cook 1 to 2 minutes or until spinach just begins to wilt, turning constantly with tongs.
4. Serve lamb over spinach; sprinkle with remaining 1 tablespoon mint. Serve with lemon wedges.
PER SERVING: 165 calories, 9 g total fat (2 g saturated fat), 16.5 g protein, 6 g carbohydrate, 40 mg cholesterol, 405 mg sodium, 3 g fiber