Prep: 1. Juice lemon, mince shallot. 2. Mix: 2 tablespoons lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside. 3. Thinly slice pears. Make: 1. Heat 1 tablespoon oil in large pan over medium-high. 2. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once; transfer to a work surface and loosely tent with foil. 3. Let rest 5 minutes, then cut away from bone and thinly slice. 4. In a large bowl, toss together spinach and pears. 5. Divide spinach/pear mixture among four plates, top with lamb, and drizzle with dressing.
Simple, lovely combination of savory and sweet.