• 6 lamb chops
• 1/4 cup olive oil
• The juice of half a lemon
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper

Process:

1. In a glass jar, vigorously shake all ingredients to combine the marinade.
2. Rinse chops under cool water, pat dry, and place in a gallon ziplock bag.
3. Pour marinade over chops, seal the bag, and toss to ensure they are evenly coated in the seasoning.
4. Marinate in the fridge for up to 24 hours.
5. Preheat grill to high heat.
6. Grill chops 5-6 minutes a side.

Roasted Rosemary Beets
Ingredients:

• 3 large beets, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Process:

1. Preheat the oven to roast at 400.
2. In a pyrex baking dish, toss beets in olive oil, salt, pepper, and rosemary.
3. Roast beets for 35 minutes, or until crispy on the outside and tender in the center.

Sauteed Spinach
Ingredients:

• 4 cups organic baby spinach
• 2 cloves garlic, minced
• 1 tablespoon Kerrygold Pure Irish Butter
• Salt and pepper to taste

Process:

1. Heat butter on medium heat in a non-stick frying pan.
2. Add garlic to the pan and saute for 30 seconds.
3. Add spinach, season with salt and pepper, and saute until spinach is wilted.