Lamb Chops with Roasted Red Potatoes and Grilled Spinach

A perfect meal for a winter eve.

  • Author: Evo America
  • Servings: 4
  • Temperature: Medium


  • 1 1/2 cups bread crumbs
  • 1 tablespoon granulated garlic
  • 1 tablespoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cayenne pepper
  • 1/4 cup Dijon mustard
  • 8 red potatoes
  • 1/4 cup canola oil
  • 2 tablespoons white wine
  • 1 teaspoon rosemary
  • 2 cups spinach
  • 4 lamb chops
  • 2 teaspoons butter
  • 3 cloves garlic


  1. Mix together bread crumbs, garlic, sea salt, black pepper, cayenne pepper, and mustard to make bread crumb mixture. Remember to save a pinch of garlic for the potatoes.
  2. Pick and wash spinach.
  3. Slice potatoes in halves and toss them with canola oil, garlic, rosemary, salt, and pepper.
  4. Heat Evo grill to Medium.
  5. Bread lamb by coating with Dijon mustard and rolling through bread crumb mixture.
  6. Place potatoes on the hot grill and slowly sear on all sides. Apply water to potatoes and cover with a small lid to steam. Continue to cook potatoes until they begin to soften.
  7. Separately, place breaded lamb onto the hot grill and sear on all sides. Continue to cook lamb as desired.
  8. As a final step, place cleaned spinach on the hot grill. Add a splash of white wine and a pat of butter. Season with salt and pepper.
Print Recipe

Share on Social Media