Seared Lamb Chops with Garlic-Rosemary Pan Sauce and Sautéed Spinach

Thick-cut lamb loin chops are seared hard in a single pan until deeply browned outside and juicy within, then rested while a quick pan sauce comes together from garlic, rosemary, a splash of broth, and a squeeze of lemon. No cream, no butter overload — just concentrated pan flavour built on aromatics and a little acid to keep things light. A bed of garlicky wilted spinach underneath soaks up the sauce and adds volume, fibre, and colour without weighing down the plate. This is a lean, protein-forward dinner that comes together in well under 30 minutes, making it an easy weeknight option that still feels special. The portion is sized to be satisfying without being heavy: two modest chops per person deliver well over 30 grams of protein, while the spinach bulks up the plate with very few carbs. It's naturally ketogenic, low in added fat, and built entirely around big savoury flavour from garlic, rosemary, lemon, and a well-seared crust rather than butter or cream.</long_description> <parameter name="meta_description">Quick seared lamb chops with a garlic-rosemary pan sauce over garlicky sautéed spinach — a lean, high-protein keto dinner in one pan.

Ingredients

• 4 chopslamb loin chops, about 1 inch thick, trimmed of excess fat, patted dry
• 1 tspsalt
• 0.5 tspblack pepper
• 1 tbspolive oil
• 4 clovesgarlic cloves, smashed, divided
• 2 sprigsFresh rosemary sprigs
• 0.33 cuplow-sodium chicken broth
• 0.5 wholelemon, juiced
• 6 cupsbaby spinach, packed
• 0.25 tspred pepper flakes, optional

Method

1. Pat the lamb chops dry with paper towel and season both sides generously with salt and pepper.
2. Heat the olive oil in a heavy skillet over high heat until just smoking. Add the lamb chops and sear hard, about 3 minutes per side for medium, until deeply browned. Transfer to a plate to rest. 6:00
3. Lower the heat to medium. Add half the smashed garlic and the rosemary sprigs to the same skillet and sauté for 30 seconds until fragrant. 0:30
4. Pour in the chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes until slightly reduced, then stir in the lemon juice. Remove the rosemary sprigs and pour the sauce over the resting lamb. 2:00
5. Return the skillet to medium heat, add the remaining smashed garlic, and sauté for 20 seconds. Add the spinach in batches, stirring until just wilted, about 2 minutes. Season lightly with salt and the red pepper flakes if using. 2:00
6. Divide the wilted spinach between two plates, top each with two lamb chops, and spoon the garlic-rosemary pan sauce over the top. Serve immediately.