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.
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.
- 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
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