Lamb Chops with Dijon Glaze over Wilted Spinach
Indulge in succulent lamb chops, perfectly marinated in a flavorful blend of Dijon mustard, aromatic garlic, tangy balsamic vinegar, and a selection of fresh herbs. These delectable chops are served atop a vibrant bed of wilted baby spinach sautéed in garlic and oil. It's a dish so delightful, you'll find yourself savoring every last bite!
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Ingredients
- 1 lb New Zealand spring rack of lamb
- 2 tbsp balsamic vinegar
- 1 tsp agave nectar
- 1 tbsp fresh rosemary
- 2 tbsp fresh chopped parsley
- 3 cloves smashed garlic
- 1 tsp olive oil
- 10 oz baby spinach
- salt and fresh pepper
- 3 cloves garlic
- 2 tbsp dijon mustard
- salt and pepper
Instructions
- 1
In a mixing bowl, blend together all the ingredients designated for the marinade.
- 2
Season the lamb chops generously with salt and pepper. Place them in a bowl, pour the marinade over the top, and allow them to marinate for 20 minutes, or if time permits, refrigerate for several hours or overnight.
- 3
If you have marinated the lamb overnight, take it out of the refrigerator prior to cooking so it can return to room temperature.
- 4
Set your oven to preheat at 450°F.
- 5
Position the lamb in the middle of the oven and roast for approximately 12 to 18 minutes for a medium-rare finish, or until the internal temperature registers between 130°F and 135°F.
- 6
Once done, take the lamb out of the oven and cover it with aluminum foil. Let it rest for about 5 to 10 minutes before slicing. Use a sharp knife to carve between the bones.
- 7
While the lamb is roasting, heat a large sauté pan over high heat.
- 8
When the pan is hot, add the oil and minced garlic. Sauté until the garlic turns golden, then add the spinach. Lower the heat and cover the pan.
- 9
The spinach will begin to wilt in just a few minutes; stir to ensure even wilting, then season with salt and pepper. Remove from the heat.
- 10
*Note: This rack typically contains 8 ribs, but it may have 6 or 7 in some cases. A recommended serving size is 3 ribs, and the nutritional information is calculated based on 6 ribs or 3 per serving. Adjust calorie counts accordingly if you consume more than 3.