Heat you skillet over medium high heat for one minute. Season the lamb shoulder chops with salt and pepper. Add the oil to the hot skillet and swirl to coat. Ad the chops and sear for one minute per side. Lower the heat to medium and cook for 2 more minutes per side. Remove the chops to a clean plate and cover with foil to keep warm.
Remove the pan from the heat and ad the Rosenblum wine and beef stock. Reduce the liquid by 75%. Whisk in the butter until melted. Place sauce in a small bowl and set aside.
Return the same skillet to stove top over medium high heat. Add the butter and melt. Add the spinach and wilt, turning the entire time. Serve with the lamb shoulder chops and sauce.