• 8 loin lamb chops, 2 inches thick
• 3 1/2 teaspoons salt, divided
• Freshly ground black pepper
• 1/2 cup sugar free maple syrup
• 2 tablespoons prepared Asian chili paste
• 4 tablespoons butter
• 3 medium shallots, finely chopped
• 1 pound cleaned fresh spinach, tough ends removed
• Salt and pepper to taste

Heat oven to 350 degrees. Season the lamb with 2 teaspoons of the salt and freshly ground black pepper to taste. Combine the maple syrup, chili paste, and remaining 1 1/2 teaspoons salt until blended. Brush generously over both sides of lamb and set remaining sauce aside. Heat a heavy skillet on medium high heat until very hot. Brown chops in batches, about 30-45 seconds on each side. Place chops in a 9x13 inch baking pan. Bake chops for 10 minutes for medium-rare, or until internal temperature reaches 130 degrees. While chops are in oven, prepare spinach. Melt butter in a large, deep skillet. Add the shallots and cook over medium heat until softened and golden. Add handfuls of the spinach at a time to the skillet and cook, stirring, and adding more spinach after each batch wilts. Season with salt and pepper to taste. To serve, mound a serving of spinach onto plates. Place lamb onto plates and drizzle each with the maple-chili sauce. Pass any remaining sauce.