Rosemary Lamb Chops with Spinach, Pine Nuts and Dates, and Honeynut-Miso Root Vegetable Mash

Pan-Seared Rosemary and Garlic Lamb Chops

A dry surface and hot pan build a browned crust. Garlic and rosemary go in after the heat is lowered so they perfume the lamb without scorching.

Ingredients

• 4 bone-in lamb shoulder blade chops, about 10 ounces each and 3/4–1 inch thick
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp ghee
• 8 garlic cloves, peeled and lightly crushed
• 4 sprigs rosemary

Instructions

1. Pat the chops dry and season with salt and pepper. Let stand for 30 minutes while preparing the vegetables. Heat the oven to 375°F.
2. Heat a large heavy skillet over medium-high heat. Add the ghee, then the chops in a single uncrowded layer, working in batches if needed. Sear for 3–4 minutes per side, until deeply browned.
3. Lower the heat to medium-low. Add the garlic and rosemary, tilting the pan to gather the fat and spooning it over the chops for 2–3 minutes. Turn the garlic frequently; it should become golden, not dark brown.
4. Check the temperature in the thickest meat, away from bone. If necessary, transfer the oven-safe skillet to the oven for 3–8 minutes, until the chops reach 145°F. Remove golden garlic and rosemary before they burn.
5. Rest the chops for at least 3 minutes, preferably 5. Spoon a little pan fat over them and reserve the garlic and rosemary for serving.

Notes

• Shoulder chops have more connective tissue than loin or rib chops; cut the meat across the grain and around the connective seams when eating. Loin chops of similar thickness also work; cook to temperature rather than by time.
• Use two skillets or sear in batches rather than crowding four large chops.

Spinach with Pine Nuts and Dates

Toasted pine nuts add crunch and the dates provide small pockets of sweetness. A final squeeze of lemon keeps the wilted greens bright against the rich lamb.

Ingredients

• 1 1/2 lb spinach, washed thoroughly and drained, tough stems removed
• 1/4 cup pine nuts
• 3 Medjool dates, pitted and finely diced
• 2 tbsp extra-virgin olive oil
• 2 shallots, thinly sliced
• 1 garlic clove, thinly sliced
• 2 tsp fresh lemon juice, plus more to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Toast the pine nuts in a dry, wide skillet over medium-low heat for 3–4 minutes, stirring often, until golden. Transfer to a small bowl.
2. Add the olive oil and shallots to the skillet. Cook over medium heat for 3–4 minutes, until softened. Add the garlic and dates and stir for 30 seconds.
3. Add the spinach in handfuls, turning each addition until it begins to wilt before adding more. Cook uncovered until just tender and still deep green, about 3–5 minutes.
4. If liquid collects, lift the spinach out with tongs, briefly reduce the liquid, then return the greens to the pan. Fold in the pine nuts and lemon juice. Season with salt and pepper and serve promptly.

Notes

• Keep the dates finely diced so they distribute through the spinach rather than forming large sweet bites.

Honeynut-Miso Root Vegetable and Cauliflower Mash

Sweet potato and carrot give the mash its orange color and gentle sweetness, while cauliflower lightens the texture. Miso adds enough savory depth to connect the vegetables to the lamb.

Ingredients

• 1 lb orange-fleshed sweet potato, peeled and cut into 3/4-inch pieces
• 8 oz carrots, peeled and thinly sliced
• 1 lb cauliflower florets, cut into small pieces
• 2 tbsp Shared Cultures honeynut miso, verified gluten-free
• 3 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 2–6 tbsp warm water, as needed for blending
• to taste kosher salt

Instructions

1. Bring water to a simmer beneath a steamer basket. Add the sweet potato and carrots, cover, and steam for 10 minutes.
2. Add the cauliflower and continue steaming for 15–20 minutes, until all the vegetables are completely tender and crush easily with a fork. Keep the pot from boiling dry.
3. Spread the vegetables on a tray for 2–3 minutes to let excess surface moisture evaporate.
4. Transfer to a food processor with the miso and olive oil. Process until very smooth, scraping down the bowl and adding warm water a tablespoon at a time only as needed. The finished mash should hold a soft mound.
5. Blend in the lemon juice. Taste before adding salt, since the miso supplies saltiness. Keep warm in a covered saucepan over very low heat, stirring occasionally.

Notes

• Miso salinity varies; begin with 1 tablespoon if yours is particularly salty, then add more to taste.
• For the smoothest finish, pass the purée through a fine-mesh sieve after blending.

Overall Timing / Workflow

The mash holds well, leaving the final minutes free for searing the lamb and wilting the spinach.

Instructions

1. 0:00 — Season the lamb, heat the oven to 375°F, and bring the steamer water to a simmer.
2. 0:05 — Prepare the root vegetables and start steaming them. Wash and drain the spinach, slice the shallots and garlic, and dice the dates.
3. 0:15 — Add the cauliflower to the steamer. Toast the pine nuts and set them aside.
4. 0:30 — Sear the lamb, adding garlic and rosemary after lowering the heat. Finish in the oven if needed.
5. 0:35 — Blend the tender vegetables with miso and olive oil, then hold the mash warm.
6. 0:40 — Cook the spinach while the lamb finishes and rests. Finish the spinach with pine nuts and lemon, then plate everything hot.

Notes

• Allow an additional 5–10 minutes if searing the chops in batches.

Plating

Keeping the three components distinct preserves the contrast between smooth mash, glossy greens and browned lamb.

Instructions

1. Spoon the orange mash across the lower third of each warm plate and spread it into a broad swoosh.
2. Arrange a compact mound of spinach to one side, keeping the pine nuts and dates visible.
3. Place a lamb chop beside the spinach. Spoon over a little of the lamb's pan fat and top with the golden garlic and rosemary; remove woody rosemary stems before eating.

Leftover Path

Separate storage keeps the spinach liquid from thinning the mash and lets the lamb reheat gently.

Instructions

1. Refrigerate the lamb, spinach and mash in separate airtight containers within 2 hours. Use within 3–4 days.
2. Warm the mash in a covered saucepan over low heat with a splash of water, stirring until hot. Reheat the spinach briefly in a skillet.
3. For a second meal, slice the lamb across the grain, discarding bones and tough connective tissue. Reheat covered with a splash of water or stock until it reaches 165°F, then serve with the mash and spinach.

Notes

• The mash can be frozen for up to 2 months; thaw in the refrigerator and whisk while reheating to restore its texture.