Herbed Lamb Chops With Crispy Potatoes

• 3 tablespoons olive oil
• 2 garlic cloves, halved
• 1/3 cup lightly packed fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 1/4 cup coarsely chopped chives
• 2 tablespoons fresh rosemary leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 lamb loin chops (1 inch thick and 3 ounces each)
• 2 tablespoons olive oil
• 4 medium red potatoes, cut into 1/2-inch cubes
• 1 teaspoon lemon-pepper seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 4 cups fresh baby spinach
• 2 tablespoons pine nuts, toasted

1. Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes.
2. Meanwhile, in a
3. , heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm.
4. Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
5. Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.

olive oil, garlic, basil, parsley, fresh oregano, chives, rosemary, salt, pepper, loin chops, olive oil, red potatoes, lemonpepper seasoning, salt, paprika, fresh baby spinach, pine nuts

Taken from www.tasteofhome.com/recipes/herbed-lamb-chops-with-crispy-potatoes/ (may not work)