Briefly rinse the lamb chops, dry them and season with salt and pepper. Preheat the oven to 220 °C. Cut four pieces of aluminum foil 25 x 25 cm squares, place one chop on each piece of foil. Peel the garlic cloves and quarter lengthwise, spread evenly on the chops. Season with mint, oregano and juice of one lemon, top with butter in flakes. Close the foil and place the packets on a baking tray. Cook in the hot stove for 50 minutes.
Serve with steamed spinach, seasoned with the juice of a lemon and olive oil.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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