Grilled Lamb Chops over Garlicky Spinach

If you're lucky enough to have an herb garden, fresh mint is probably the first herb you see in the spring. This simple dish celebrates mint beautifully. If you'd like, pick up four small rib chops instead of loin chops, serving two chops to each person.

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.

2 servings

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