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In large bowl, whisk together marinade/dressing ingredients. Remove 1/4 cup dressing and set aside. Add chops to bowl, turning to coat; let stand for 10 minutes or cover and refrigerate for up to 4 hours. Place on greased grill over medium-high heat; close lid and grill turning once, until medium-rare, about 10 minutes. In salad bowl, toss spinach, pepper, and onion with reserved dressing. Divide salad among plates; top with lamb chops, Serve with lemon wedges.
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dome thermometer for grill or smoker lid — monitor pit temperature
Dark robust buckwheat honey — intense, molasses-like, gingerbread