With no Top Chef to watch or blog about this week, I found myself with some free time, so I figured, why not? I’ll cook something. I mean, I do have a food blog after all.

So I went to the local butcher Saturday and picked myself out some tasty-looking lamb shoulder chops. I wanted to get a little crazy (obv) but since my experience with lamb is rather young (haha) I decided to keep the cooking part simple and got creative with the after-saucing.

My inspiration here was E-double’s fantastic Chimichurri sauce that she puts on her steaks. I subbed in spinach for the parsley, and because it’s me, added some pine nuts. In a way, this is more of a pesto than a chimichurri, but in reality, it’s neither. Whatever you call it, this baby was delicious, and the recipe is after the jump.

Lamb Spinichurri

Put all of the following ingredients in a food processor and blend ‘em good:

2 cups frozen spinach

4 cloves garlic

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 cup pine nuts

1 tsp. crushed red pepper

2 tsp. dried oregano

Black pepper and salt to taste

Lightly season your chops with salt, pepper, and oregano. Broil them for 8 minutes a side (for medium).

Meanwhile, saute up some chopped onions.

Heat your spinichurri suace up in the microwave.

Spread the sauce on each chop and top with the onions.

**We Blog, You Decide**

- Fresh spinach would prob work too – although it would release more liquid, so you might want to use a little less to get the right consistency.

-I happen to think the plating looks pretty neat, but if you are one of those people who likes to get all up in the lamb bones, then you might wanna serve the sauce on the side. Of course, if that’s your style, you’re prob not too concerned about getting messy.