Name: Lamb Chops with Dijon Glaze over Wilted Spinach Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 2
Ingredients: 1 lb New Zealand spring rack of lamb; salt and pepper; For Marinade:; 3 cloves garlic; 2 tbsp dijon mustard; 2 tbsp balsamic vinegar; 1 tsp Agave Nectar; 1 tbsp fresh rosemary; 2 tbsp Fresh Parsley; For Spinach:; 3 cloves garlic; 1 tsp olive oil; 10 oz baby spinach; salt and fresh pepper

lamb chops with dijon glaze over wilted spinach recipe

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.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

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

Combine all ingredients for the marinade.
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.
Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
Preheat oven to 450 degrees F.
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.
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.
While the lamb is in the oven, heat a large sauté pan on high heat.
When hot, add oil and garlic. Cook until golden, then add spinach. Reduce heat to low and cover.
Spinach will wilt in a few minutes. Stir so that all spinach wilts, then season with salt and pepper. Remove from heat.