Ingredients

• 1 tablespoon olive oil, divided
• 560g fresh baby spinach leaves
• 1/2 cup (125ml) buttermilk
• 1/2 cup (125ml) thickened cream
• 1 small leek, white and pale green parts only, thinly sliced
• 3 garlic cloves, finely chopped
• 1/2 cup Parmesan cheese, finely grated (about 30g)
• 8 lamb loin chops (about 85g each)

Method

• Step 1 Prepare a barbecue for medium-high heat.
• Step 2 Place a large heavy pot directly onto barbecue grates or onto barbecue’s side burner over medium-high heat. When pot is hot, add 2 teaspoons oil and then add spinach in 4 batches, stirring until wilted before adding each batch. Season with salt and transfer to a colander. Using back of a spoon, press liquid out of wilted spinach.
• Step 3 Return pot to heat. Add buttermilk, cream, leeks and garlic and simmer for 10 to 12 mins, or until liquids thicken and barely cover bottom of pan and leeks are tender. Stir in reserved spinach and Parmesan. Cook for about 1 minute, or until hot. Season with salt and pepper.
• Step 4 Meanwhile, coat lamb with remaining 2 teaspoons oil and sprinkle with salt and pepper. Barbecue lamb, turning once, for about 2-3 mins per side, or until char marks form and an instant-read thermometer inserted into centre of lamb registers 54C. Transfer lamb to a platter to rest for 5 mins.
• Step 5 Divide creamed spinach among 4 plates. Top each plate with 2 lamb chops and serve.