Lamb Chops with Dijon Glaze over Wilted Spinach

About This Recipe

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!

Ingredients

• 1 lb New Zealand spring rack of lamb (fat trimmed and frenched)
• salt and pepper
• 3 cloves 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 cloves smashed garlic
• 1 tsp olive oil
• 10 oz baby spinach (washed)
• salt and fresh pepper

Instructions

1. Combine all ingredients for marinade.
2. 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.
3. Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
4. Preheat oven to 450°.
5. Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°.
6. Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.
7. While the lamb is in the oven, heat a large sauté pan on hight heat.
8. When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover.
9. Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.
10. *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.