Condiment
Lamb Chops with Dijon Glaze over Wilted Spinach
Rosy lamb chops glisten under a sweet tangy Dijon glaze, their rosemary garlic crust giving way to tender, juicy meat. Garlicky olive oil coats each silky leaf of wilted spinach, turning the plate into a bright, savory contrast.
- Total
- 38 min
- Prep
- 20 min
- Cook
- 18 min
- Serves
- 2
Nutrition per Serving
- Calories
- 435
- Protein
- 52g
- Carbs
- 13g
- Fat
- 19g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 623mg
Ingredients
- 1 lb New Zealand spring rack of lamb (fat trimmed and frenched)
- salt and pepper
- 3 clove garlic (crushed)
- 2 tbsp dijon mustard
- 2 tbsp balsamic vinegar
- 1 tsp agave nectar (or sugar)
- 1 tbsp fresh rosemary
- 2 tbsp fresh chopped parsley
- 3 clove smashed garlic
- 1 tsp olive oil
- 10 oz baby spinach (washed)
- salt and fresh pepper
Instructions
- Combine all ingredients for marinade.
- Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate 20 minutes or refrigerate a few hours or overnight.
- Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
- Preheat oven to 450°.
- Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°.
- Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.
- While the lamb is in the oven, heat a large sauté pan on hight heat.
- When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover.
- Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.
- *Note: I'm aware there are 8 ribs on this rack, sometimes they have 6 or 7. A suggested serving size is 3 ribs, nutritional info is based on 6 ribs or 3 each. Adjust calories/points if you eat more than 3.