This one-pan dish uses just eight ingredients but is rich in nutrients.
This tender red meat is a great source of vitamin B-12: A single four-ounce serving of lamb has the complete recommended daily intake of 2.5 micrograms (about 30 percent more than beef). It's also packed with protein: 28 grams per serving. If you haven't cooked with it before, try this simple recipe from chef Ashton Keefe. "The greens don't need extra seasoning, saving you prep time, since the juices from the cooked lamb act as a marinade," says Keefe. It's also a great way to use up common spicesalreadyin your cabinet, she notes.
4 lamb chops
Red pepper flakes
1 tablespoon extra virgin olive oil
Handful of spinach
1 lemon, cut into slices
1. Preheat broiler to high and place an oven-safe pan on a rack about 6 inches away.
2. Pat the lamb dry and season as desired with a sprinkling of salt, pepper flakes, cumin, and cinnamon.
3. Remove pan from the oven and add olive oil. Place lamb in the pan and return under the broiler. Cook for 4 to 5 minutes until top is browned. Meat should be about medium rare to medium.
4. Remove pan and place lamb on a plate. Add the spinach to the pan: The greens will naturally wilt.
To Serve: Plate lamb alongside greens and top with a squeeze of lemon.