Description
Lamb chops marinated with a glaze of Dijon mustard, garlic, balsamic vinegar and herbs served over a bed of wilted baby spinach in garlic and oil. This is so good you’ll be licking the bones clean!
Yield: 2servings | Serving Size: 3ribs, 1/2 spinach
Ingredients
1lbNew Zealand spring rack of lamb, fat trimmed and frenched
salt and pepper
for the marinade:
3clovesgarlic, crushed
2tbspdijon mustard
2tbspbalsamic vinegar
1tspagave nectar, or sugar
1tbspfresh rosemary
2tbspfresh chopped parsley
for the spinach:
3clovessmashed garlic
1tspolive oil
10ozbaby 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.
Last Step:
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Nutrition
Serving: 3ribs, 1/2 spinach, Calories: 435kcal, Carbohydrates: 13g, Protein: 51.5g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 140mg, Sodium: 623mg, Fiber: 3.5g, Sugar: 5.5g
