Indulge in the succulent flavors of lamb chops glazed with a tangy Dijon marinade, perfectly paired with a bed of tender, wilted spinach. This dish brings together the richness of lamb with the vibrant notes of fresh herbs and the subtle sweetness of agave nectar. It's a delightful balance of textures and tastes that will elevate any meal.
Photos of Lamb Chops with Dijon Glaze over Wilted Spinach Recipe
If you're planning to make this recipe, you might need to look out for a few specific ingredients. New Zealand spring rack of lamb is a key component and may not be as readily available as other cuts, so check with your butcher or a specialty meat shop. Fresh rosemary and parsley add a burst of flavor but can be found in the produce section of most supermarkets. Agave nectar is a natural sweetener you can find in the baking aisle or health food section.
Ingredients For Lamb Chops With Dijon Glaze Over Wilted Spinach
New Zealand spring rack of lamb: A premium cut of lamb known for its tenderness and flavor.
Salt: Enhances the natural flavors of the lamb.
Pepper: Adds a mild heat and depth to the seasoning.
Garlic: Provides a pungent, aromatic flavor to both the marinade and the spinach.
Dijon mustard: Adds a tangy, sharp flavor to the marinade.
Balsamic vinegar: Introduces a sweet and acidic note to the marinade.
Agave nectar: A natural sweetener that balances the tanginess of the mustard and vinegar.
Fresh rosemary: Infuses the lamb with a fragrant, earthy flavor.
Fresh parsley: Adds a fresh, herbaceous note to the marinade.
Olive oil: Used for sautéing the garlic and spinach, adding a rich, smooth flavor.
Baby spinach: Forms the base of the side dish, wilting quickly and absorbing flavors beautifully.
One reader, Anderea Pryor says:
The lamb chops with dijon glaze over wilted spinach were absolutely delightful. The marinade added a perfect tangy flavor, and the lamb was tender and juicy. The wilted spinach complemented the dish beautifully. A must-try for any lamb lover!
Cooking Techniques for Lamb Chops With Dijon Glaze Over Wilted Spinach
How to marinate: Combine all ingredients for the marinade and let the lamb chops soak in it for the specified time to enhance flavor. How to roast lamb: Preheat the oven and cook the lamb to the desired internal temperature for medium-rare. How to wilt spinach: Heat oil and garlic in a sauté pan, then add spinach and cook until it wilts, stirring occasionally.
How To Make Lamb Chops with Dijon Glaze over Wilted Spinach
Marinated in Dijon, balsamic vinegar, and herbs, these lamb chops are roasted to the perfect doneness. They’re served over spinach sauteed with garlic.
Serves:
Ingredients
- 1lbNew Zealand spring rack of lamb,fat trimmed and frenched
- salt and pepper
For Marinade:
- 3clovesgarlic,crushed
- 2tbspDijon mustard
- 2tbspbalsamic vinegar
- 1tspagave nectar,or sugar
- 1tbspfresh rosemary
- 2tbspfresh parsley,chopped
For Spinach:
- 3clovesgarlic,smashed
- 1tspolive oil
- 10ozbaby spinach,washed
- salt and fresh pepper
Instructions
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Combine all ingredients for the marinade.
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Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate for 20 minutes or refrigerate a few hours or overnight.
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Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
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Preheat oven to 450 degrees F.
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Roast lamb in the center of the oven for about 12 to 18 minutes for medium-rare or until the internal temperature is 130 to 135 degrees F.
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Remove from oven and cover with foil for about 5 to 10 minutes before slicing. Use a very sharp knife to carve between the ribs.
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While the lamb is in the oven, heat a large sauté pan on high heat.
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When hot, add oil and garlic. Cook until golden, then add spinach. Reduce heat to low and cover.
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Spinach will wilt in a few minutes. Stir so that all spinach wilts, then season with salt and pepper. Remove from heat.
Nutrition
- Calories: 951.71kcal
- Fat: 81.52g
- Saturated Fat: 34.89g
- Trans Fat: 0.00g
- Monounsaturated Fat: 34.08g
- Polyunsaturated Fat: 6.75g
- Carbohydrates: 16.41g
- Fiber: 4.99g
- Sugar: 5.73g
- Protein: 38.62g
- Cholesterol: 172.37mg
- Sodium: 981.33mg
- Calcium: 224.22mg
- Potassium: 1359.85mg
- Iron: 8.07mg
- Vitamin A: 683.49µg
- Vitamin C: 47.93mg
Expert Advice for Perfecting the Dijon Glaze
When marinating the lamb, make sure to finely mince the garlic and herbs to ensure they evenly coat the meat, enhancing the flavor profile. Additionally, for the best results, use a meat thermometer to check the internal temperature of the lamb to avoid overcooking.
Time-Saving Tips for Preparing This Dish
Prepare the marinade in advance: Mix the garlic, dijon mustard, balsamic vinegar, agave nectar, rosemary, and parsley ahead of time and store it in the fridge.
Use pre-washed spinach: Save time by buying baby spinach that is already washed and ready to cook.
Preheat the oven early: Turn on the oven while you are preparing the lamb to ensure it reaches the desired temperature.
Multitask with garlic: Mince all the garlic at once and divide it for both the marinade and the spinach.
Room temperature lamb: Take the lamb out of the fridge 30 minutes before cooking to ensure even roasting.
Substitute Ingredients For Lamb Chops with Dijon Glaze over Wilted Spinach Recipe
new zealand spring rack of lamb - Substitute with pork chops: Pork chops have a similar texture and can absorb marinades well, making them a good alternative to lamb.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a suitable replacement.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can provide a comparable depth of flavor.
agave nectar - Substitute with honey: Honey has a similar sweetness and viscosity, making it a good alternative.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities to provide a similar aromatic flavor.
fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can work well in place of parsley.
garlic - Substitute with onion powder: Onion powder can provide a similar savory note, though it is less pungent.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good substitute for olive oil.
baby spinach - Substitute with kale: Kale can be wilted similarly and provides a slightly different but complementary flavor.
salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different texture.
fresh pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
Plating Ideas for Lamb Chops With Dijon Glaze
Choose the right plate: Opt for a large, white plate to make the colors of the lamb chops and wilted spinach pop. The simplicity of the plate will highlight the elegance of the dish.
Create a base layer: Start by placing a generous spoonful of wilted spinach in the center of the plate. Spread it out slightly to create a bed for the lamb chops.
Position the lamb chops: Arrange the lamb chops in a fan-like pattern over the wilted spinach. Ensure that the bones are pointing outward for a visually appealing presentation.
Add a touch of sauce: Drizzle any remaining dijon glaze from the marinade over the lamb chops. This adds both flavor and a glossy finish to the dish.
Garnish with herbs: Sprinkle freshly chopped parsley and rosemary over the top of the lamb chops for a burst of color and an aromatic touch.
Include a side element: Add a small mound of baby spinach leaves, lightly dressed with olive oil and a pinch of salt and pepper, to one side of the plate for a fresh contrast.
Finish with a balsamic reduction: Use a squeeze bottle to artistically drizzle a balsamic reduction around the edge of the plate. This adds a touch of acidity and a professional flair.
Clean the plate edges: Before serving, ensure the edges of the plate are spotless. Use a clean cloth to wipe away any smudges or drips for a pristine presentation.
Essential Kitchen Tools for Making This Recipe
Bowl: Used to marinate the lamb chops with the dijon glaze mixture.
Sharp knife: Essential for carving the lamb chops between the ribs after roasting.
Foil: Used to cover the lamb chops after roasting to let them rest and retain their juices.
Oven: Preheated to 450 degrees F for roasting the lamb chops to the desired doneness.
Sauté pan: Used to cook the garlic and wilt the spinach on high heat.
Tongs: Handy for turning the lamb chops while marinating and for handling the spinach.
Meat thermometer: Useful for checking the internal temperature of the lamb to ensure it reaches 130 to 135 degrees F for medium-rare.
Cutting board: Provides a stable surface for carving the lamb chops.
Measuring spoons: Used to measure out the ingredients for the marinade accurately.
Garlic press: Optional but helpful for mincing the garlic cloves for both the marinade and the spinach.
Mixing spoon: Used to stir the marinade ingredients together and to stir the spinach as it wilts.
Lid: For covering the sauté pan to help the spinach wilt evenly.
Storage and Freezing Instructions for Lamb Chops With Dijon Glaze
- To store leftover lamb chops, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. Refrigerate for up to 3-4 days.
- If you have leftover wilted spinach, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan with a little olive oil or butter until warmed through.
- For longer storage, you can freeze the lamb chops. Wrap each chop individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.
- To freeze the wilted spinach, let it cool completely, then transfer it to a freezer-safe bag or container. Squeeze out as much air as possible before sealing. Label with the date and freeze for up to 6 months.
- When ready to eat the frozen lamb chops, thaw them overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
- To reheat frozen wilted spinach, place it in a pan over medium heat and cook until warmed through, stirring occasionally. You may need to add a little water or olive oil to prevent sticking.
- If you have leftover Dijon glaze, store it in an airtight container in the refrigerator for up to 1 week. Use it as a dipping sauce for vegetables or as a marinade for other meats.
How To Reheat Leftover Lamb Chops With Dijon Glaze
Preheat your oven to 350°F (175°C). Place the leftover lamb chops on a baking sheet lined with foil or parchment paper. Brush the chops with a little olive oil or melted butter to help them retain moisture. Cover the baking sheet with another piece of foil to create a tight seal. Bake for 10-15 minutes, or until the chops are heated through.
For a quicker option, you can reheat the lamb chops in the microwave. Place the chops on a microwave-safe plate and cover them with a damp paper towel. This will help prevent the meat from drying out. Microwave on high for 1-2 minutes, or until the chops are heated through. Be careful not to overheat, as this can cause the meat to become tough.
To reheat the wilted spinach, place it in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 30-60 seconds, or until the spinach is heated through. Alternatively, you can reheat the spinach in a sauté pan over medium heat. Add a little olive oil or butter to the pan and cook the spinach until it's heated through, stirring occasionally.
If you want to reheat both the lamb chops and the wilted spinach together, you can do so in a covered sauté pan over medium heat. Add a little olive oil or butter to the pan, then add the lamb chops and spinach. Cover the pan and cook for 5-7 minutes, or until everything is heated through.
To preserve the flavor of the Dijon glaze, you can reheat it separately in a small saucepan over low heat. Stir the glaze occasionally to prevent it from burning. Once it's heated through, drizzle it over the reheated lamb chops and wilted spinach.
Interesting Trivia About Lamb Chops With Dijon Glaze
A random fact about this recipe is that Dijon mustard is named after the city of Dijon in France, which is known for its mustard production. This ingredient adds a tangy and slightly spicy flavor to the marinade, complementing the rich taste of the lamb chops.
Budget-Friendly or Splurge: The Cost of Making Lamb Chops With Dijon Glaze
When evaluating the cost-effectiveness of lamb chops with dijon glaze over wilted spinach, it's essential to consider the premium nature of lamb and fresh herbs. The New Zealand spring rack of lamb can be pricey, averaging around $25-$30. Additional ingredients like fresh rosemary, parsley, and baby spinach add to the cost, bringing the total to approximately $40-$50 for a household of four. While the dish is undoubtedly delicious and gourmet, it may not be the most budget-friendly option. Overall Verdict: 6/10.
Is This Dish Healthy or Unhealthy?
This recipe for lamb chops with Dijon glaze over wilted spinach has both healthy and unhealthy aspects. On the positive side, lamb is a good source of protein, iron, and vitamin B12, while spinach is packed with nutrients like vitamins A, C, and K, as well as folate and iron. The use of fresh herbs and garlic adds flavor without relying on excessive salt or unhealthy fats.
However, the recipe also has some drawbacks. Lamb is relatively high in saturated fat, which can contribute to heart disease if consumed in excess. The marinade contains agave nectar, a sweetener that adds extra calories and sugar to the dish. Additionally, the cooking method of roasting at high heat may lead to the formation of harmful compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
To make this recipe healthier, consider the following suggestions:
- Trim any visible fat from the lamb chops to reduce the overall fat content
- Use a lower-calorie sweetener like stevia or monk fruit instead of agave nectar, or omit the sweetener altogether
- Experiment with different cooking methods, such as grilling or broiling, to minimize the formation of HCAs and PAHs
- Increase the portion of spinach relative to the lamb to boost the nutrient density of the meal
- Serve the lamb chops with additional vegetable sides, such as roasted carrots or a mixed green salad, to create a more balanced plate
Editor's Opinion on This Delightful Lamb Chop Recipe
This recipe for lamb chops with Dijon glaze over wilted spinach is a delightful blend of flavors and textures. The marinade, with its mix of garlic, Dijon mustard, balsamic vinegar, and fresh herbs, adds a robust and aromatic layer to the lamb. Roasting the lamb to medium-rare ensures tenderness and juiciness. The wilted spinach, sautéed with garlic, provides a fresh and slightly earthy contrast to the rich lamb. Overall, this dish is well-balanced and sophisticated, perfect for a special dinner.
Enhance Your Lamb Chops with Dijon Glaze over Wilted Spinach Recipe with These Unique Side Dishes:
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Why trust this Lamb Chops with Dijon Glaze over Wilted Spinach Recipe:
This recipe for lamb chops with dijon glaze over wilted spinach is a surefire way to impress your guests. The marinade combines the robust flavors of garlic, dijon mustard, and balsamic vinegar, creating a savory and slightly sweet glaze that perfectly complements the tender lamb. The wilted spinach adds a nutritious and vibrant side, making this dish both delicious and well-balanced. Trust this recipe for a restaurant-quality meal at home.
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