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Lamb Florentine

These beautiful lamb chops served with a creamy sauce of mascarpone and spinach sauce is one of my favorites. The sauce can go with any meat, but it is so fantastic with these lamb chops, served medium rare and grilled to a crispy perfection.

A plate of lamb chops with a side of spinach sauce

Lamb Florentine Recipe



For the Lamb (serves 1 person):

  • 2 Lamb Loin Chops (or 3 Rack of Lamb Chops) per Person (the measurements below are for one person)

  • ½ Teaspoon Kosher Salt

  • ½ Teaspoon Ground Black Pepper

  • 1 Teaspoon Pure Olive Oil (Not Extra Virgin)


For the Sauce (serves 2-4 people):

  • 16 Oz Fresh Baby Spinach (Washed, Boiled, Rinsed, and Chopped)

  • ¼ Yellow Onion (Finely Minced)

  • 2 Cloves Garlic (Finely Minced)

  • ¼ Cup White Wine

  • 1 Teaspoon Fresh Thyme (De-stemmed and Chopped)

  • 1 Large Egg

  • 5 Oz Mascarpone

  • ¾ Cup of Parmesan Cheese (Freshly Grated)

  • ¼ Teaspoon Fresh Nutmeg (Grated)

  • 1 Teaspoon Kosher Salt (or To Taste)

  • 1 Fresh Ground Black Pepper (or To Taste)

  • 2 Tablespoons Pure Olive Oil (Not Extra Virgin)  




For the Lamb:

  1. Coat the lamb chops with salt and pepper and a small coating of olive oil.

  2. Bring the grill or a grill pan to a medium temperature and place the chops on to the grill.

  3. Give each side around 3 minutes and check with a meat thermometer that they are going to be around 130°F.


For the Sauce:

  1. Heat up the pan to a medium temperature.

  2. Add the oil and allow to heat up.

  3. Add the onions and allow to cook until translucent.

  4. Add the garlic and allow to cook until the garlic loses its raw smell.

  5. Season with salt and pepper.

  6. Reduce the heat to low.

  7. Add the spinach and mix with the onions and garlic.

  8. Add the white wine.

  9. Add the fresh thyme.

  10. Cook for 3-4 minutes until the spinach has wilted.

  11. In a separate bowl, combine the egg, mascarpone and parmesan cheese.

  12. Add the egg, mascarpone and parmesan mix to the spinach, and combine well. Cook for about 5 minutes at low heat. Stir well.

  13. Add the nutmeg.

  14. Check again for seasoning of salt and pepper.


To Serve:

  1. Place the warmed up spinach sauce on a plate.

  2. Lay the lamb chops on top.

  3. You can decorate this plate with parsley, if you desire.

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