Lamb Chops with Spinach

Name: Lamb Chops with Spinach
Yield: 4
Ingredients: 2 tablespoons of beef broth (or 1 bouillon cube dissolved in the same amount of water); 1/4 cup of chopped spinach; 4 spoons of olive oil; 1 spoon of pine nuts; 1 spoon of lemon juice; 1/2 teaspoon of cinnamon; 1 kg of lamb chops; 2 cloves of garlic, minced; 2 sprigs of rosemary; 1 medium onion, chopped; Salt, black pepper, and thyme to taste

1
2 tablespoons of beef broth (or 1 bouillon cube dissolved in the same amount of water)
2
1/4 cup of chopped spinach
3
4 spoons of olive oil
4
1 spoon of pine nuts
5
1 spoon of lemon juice
6
1/2 teaspoon of cinnamon
7
1 kg of lamb chops
8
2 cloves of garlic, minced
9
2 sprigs of rosemary
10
1 medium onion, chopped
11
Salt, black pepper, and thyme to taste

Ingredients

1
2 tablespoons of beef broth (or 1 bouillon cube dissolved in the same amount of water)
2
1/4 cup of chopped spinach
3
4 spoons of olive oil
4
1 spoon of pine nuts
5
1 spoon of lemon juice
6
1/2 teaspoon of cinnamon
7
1 kg of lamb chops
8
2 cloves of garlic, minced
9
2 sprigs of rosemary
10
1 medium onion, chopped
11
Salt, black pepper, and thyme to taste

Directions

1
In the evening, season the lamb with garlic, lemon juice, salt, and pepper
2
Cover and refrigerate overnight
3
Fry the onion in olive oil for 5 minutes
4
Add cinnamon, rosemary, and lamb, and cook at high heat for 20 minutes or until golden brown
5
Add beef broth and thyme, and simmer at low heat for 35 minutes or until the meat is tender
6
Remove from heat and stir in pine nuts and spinach.