Name: Lamb Chops with Red Wine-Glazed Spring Vegetables
Yield: 4
Ingredients: 4 carrots, cut into (1-inch) chunks; 8 single lamb rib chops (about 1-3/4 lb); 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil; 3 shallots, finely chopped; 1 large sprig thyme; 1 cup low-sodium chicken broth; 3/4 cup Château Robin Lussac-Saint Emilion, or other Bordeaux-style red wine; 1 cup thawed frozen or fresh peas, shelled, or sugar peas; 8 green onions, cut crosswise into (3-inch) pieces; 2 tbsp unsalted cold butter, cut into small pieces; 1 tsp sugar; 2 cups baby spinach