lamb chops

After a hard <a href=/articles/2016/10/long-weekend-workout-part-one>workout</a>, it's tempting to choose <a href=/articles/2016/08/no-cook-post-workout-recipes>no-cook</a> foods like <a href=/articles/2017/03/takein-chinese>takeout</a>. In this series, chefs show you how to refuel with a healthy dinner that comes together in half an hour or less.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 <a href=http://www.ashtonkeefe.com/ target=_blank style=font-weight:700>Ashton Keefe</a>. "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 <a href=/articles/2017/03/spices>spices</a>alreadyin your cabinet, she notes.Serves 4Ingredients: 4 lamb chops Salt Red pepper flakes Cumin Cinnamon 1 tablespoon extra virgin olive oil Handful of spinach 1 lemon, cut into slicesDirections: 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.

30-minute recipe: lamb chops

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