Spinach Salad With Ancho Chile Pepper Chops

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon ground ancho chili pepper (I grind my own)
• salt and pepper
• 4 boneless Lamb sirloin chops, cut into 1/2-inch pieces (about 1 1/2 lb.)
• 4 slices bacon, chopped
• 1/2 cup thinly sliced red onion
• 1/3 cup cider vinegar
• 1 tablespoon sugar
• 1/4 teaspoon ground ancho chili pepper
• 5 -6 ounces fresh Baby Spinach

Recipe

• 1 In a large bowl combine ground chili pepper and 1/2 teaspoon each salt and pepper. Rub into chops. Heat extra-large skillet over medium-high heat.
• 2 Add chops and bacon to hot skillet; reduce heat to medium. Cook 6-8 minutes, until chops are lightly pink in center (160 degrees F) and bacon is crisp, being sure to turn chops and stirring bacon occasionally. Remove from skillet and set aside.
• 3 For dressing, cook onion in hot skillet for 1-2 minutes. Remove from heat; stir in vinegar, sugar and 1/4 teaspoon ground chili pepper. Slice Lamb; divide Lamb and spinach among 4 plates. Drizzle dressing; sprinkle bacon over top of salad.