Apr 6, 2011

Rack of Lamb with Dijon Glaze over Wilted Baby Spinach



Lamb chops marinated with 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!

I LOVE lambs chops, it's usually what I order when we go out for special occasions. But making them at home is really quite simple and a whole lot cheaper then going out to eat so any night can be a special occasion.

Buy them trimmed and frenched then all you have to do is season and cook. My husband claimed he didn't like lamb when I met him, but I quickly converted him. This is perfect for date night with your significant other!

For the glaze I decided to modify this glaze from Julia's Healthy Italian which she uses for her chicken to freeze for later use. She mentioned how great it was over lamb so I was all over that!!Double this for 4 people.


Tip on using fresh herbs: Nothing beats the flavor of fresh herbs. Whatever you don't use right away, tightly wrap in plastic wrap and freeze in portions. When you need fresh herbs, remove from the freezer, it thaws in seconds and is ready to use in any recipe.

Rack of Lamb with Dijon Glaze
Gina's Weight Watcher Recipes
Servings: 2 Serving Size: 3 ribs* • Old Points: 6 pts Points+: 6 pts
Calories: 254.2 • Fat: 11.1 g • Carbs: 9.4 g • Fiber: 1.3 g • Protein: 25.4 g

  • 1 lb New Zealand spring rack of lamb, fat trimmed and frenched
  • salt and pepper
marinade:
  • 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

Wilted Baby Spinach
Servings: 2 Serving Size: half • Old Points: 2 pts Points+: 2 pts
Calories: 69.2 • Fat: 4.0 g • Carbs: 6.6 g • Fiber: 3.2 g • Protein: 4.3 g  
 
  • 3 cloves smashed garlic
  • 1 tsp olive oil
  • 10 oz baby spinach, washed
  • salt and fresh pepper

Combine all ingredients for marinade. 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.


Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.


Preheat oven to 450°. Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°. Remove from oven and cover with foil for about 5 - 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 hight heat. When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover. Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.

*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.

47 comments :

  1. oh now you are speaking my language.

    Nom nom nom.

    ReplyDelete
  2. This looks awesome, but I am not the biggest fan of lamb. Do you think chicken would work?

    ReplyDelete
  3. What beautiful pictures!!! This looks delicious! I am going to add this to my list :)

    ReplyDelete
  4. Lamb is not for everyone, but it is certainly for me :) You can use this marinade on chicken or pork too.

    ReplyDelete
  5. How strange...I was looking for a good lamb dish for dinner tonight and sad to see so few on your recipes. This one is a perfect addition to your site...thanks!
    Rosie

    ReplyDelete
  6. I found your blog three weeks ago, and have made your recipes for dinner every night since ... and every one is a winner! Wow, am I glad to have found this!
    Question - do you think you could use splenda instead of sugar?

    ReplyDelete
  7. I also love lamb chops and yours look delicious! :)

    ReplyDelete
  8. I'm thinking about trying this on pork chops - girl your recipes are wonderful and you do an awesome job with each. Keep up the great work.

    Tammy

    ReplyDelete
  9. Ooh la la!
    My mouth is watering just looking at your pictures. Thank you so much for posting this recipe. Do you know I've always been too intimidated to make rack of lamb and always wanted to try?
    I trust your recipes (and my results from your recipes thus far) enough that I'm going to give this a shot!
    Thanks for pushing me out of my comfort zone!

    ReplyDelete
  10. DROOL!!! I love lamb-my favorite! will definitely try this...great photo also :)

    ReplyDelete
  11. oh...could u come over and make that for easter dinner? would be lovely!

    ReplyDelete
  12. I agree that this lamb would be lovely served for Easter dinner.

    ReplyDelete
  13. I have tried to make a comment but the ads keep popping up. I plan to have friends over and have 2 racks of Lamb in the freezer so I hope I can get this recipe by April 26th. Love the sound of this. yvonne

    ReplyDelete
  14. This might just be my Easter main course!!

    ReplyDelete
  15. I agree about the fresh herbs. Nothing beats that.

    ReplyDelete
  16. Looks delicious, thanks for sharing. Going to give it a try this weekend. :)

    ReplyDelete
  17. It's getting harder and harder to tell the difference between your site and www.foodporndaily.com : )

    ReplyDelete
  18. I never thought of freezing herbs, I'm constantly throwing out old herbs...thanks for the tip ...I'm assuming we wash them first???
    The lamb looks gorgeous! Can't wait to try..Last night had your green goddess salad dressing..yum! Yum! Lyn

    ReplyDelete
  19. You know if you're really not a fan of lamb, I say give it a try, again. I was one to say I didn't like it (a college roommate cooked it 30 years ago). But after my husband cooked it/grilled it (whatever he did), I thought it was the best thing evah! So throw out all those thoughts that you may not like it and give this recipe a try.

    ReplyDelete
  20. I'm drooling all over my keyboard. This looks amazing!

    ReplyDelete
  21. This marinade would be great over a leg of lamb for Easter!

    About the herbs, yes wash them and dry them before freezing.

    ReplyDelete
  22. I've never had lamb before and now I want to try it.

    ReplyDelete
  23. looks oh-so good. now i just need to find somewhere to buy lamb on the cheap.

    ReplyDelete
  24. I love lamb chops but even though they are cheaper than in a restaurant, I find they are still super expensive in the grocery store. I think I paid close to 30 dollars for a rack of 8 when I did a similar recipe for Christmas dinner. Do you have any tips on where to find it cheaper or is that similar to what you've paid? I loved it and would LOVE to have it more often but alas a 30 dollar dinner for my husband and I is just not in the budget.
    The recipe looks amazing though!!

    ReplyDelete
  25. I was thinking about trying the marinade on individual lamb chops and grilling them. Any thoughts or tips cooking lamb chops this way?

    ReplyDelete
  26. LOVE lamb!!! I just spent 4 hours last week tasting a preview of an Easter menu full of lamb.

    This looks like a great recipe.

    ReplyDelete
  27. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
    delicious! I love this recipe, thank you.

    ReplyDelete
  28. These were delicious! I marinaded overnight and then threw them in the oven yesterday, made my spinach, and also made some simple mashed potatoes to go with it too. Big hit in the house. I think we are going to try the marinade on chicken next.

    ReplyDelete
  29. Amybart - I bought these at Trader Joe's for $16 which is half of what you paid for them. I'm lucky to have one in my neighborhood.

    Christine - that would be wonderful. I broil them individually sometimes as well. So much quicker.

    ReplyDelete
  30. I am new to WW and have a quick question -- why does the spinach have 2 points per serving? I would think that because the spinach is 0 pts and 1 tsp olive oil is 1 pt, that the total would be less than 1 pt per serving. Please advise. Thanks, Lauren

    ReplyDelete
  31. That's a good question. Let me recheck that. I based it off the nutritional info.

    ReplyDelete
  32. Just checked on recipe builder, it's the same. It's the amount of spinach that increases the points plus the oil. Anything with 0 points is not 0 if you eat more than the amount it is calculated for.

    ReplyDelete
  33. Lynn in Oregon4/17/11, 6:13 PM

    Gina, I'm with you! If Lamb chops are on the menu for a big night out thats what I'm getting. I've never made them at home. Tried these last night with locally raised lamb from New Seasons ($14.98Lb, fyi) They were pretty rare for us but I fixed that quick and OMG De-Lish!!With the first bite all thoughts of points flew out the window. I had four! Thanks again for the great recipies!!!

    ReplyDelete
  34. Our Costco has a rack of lamb right now!! I am so excited to try this recipe. My husband and I both love lamb. I am just a little worried about my toddler when she asks what is for dinner! :)

    ReplyDelete
  35. I searched and search for the rack of lamb, but no luck. I did try the wilted spinach. It is delicious! I can't wait to find the lamb and put it all together.

    ReplyDelete
  36. ABSOLUTELY LOVE, LOVE, LOVE THIS RECIPE!!! How do you think it would be on a leg of lamb?

    ReplyDelete
  37. This comment has been removed by the author.

    ReplyDelete
  38. Made this last night and it turned out incredible! The boyfriend was begging for seconds (and thirds)! Thanks again for all your WW friendly/delicious recipes!

    xo,
    Andrea
    www.daintylittlethings.com

    ReplyDelete
  39. I don't like eating anymeat rare (or medium rare) . Would it ruin the dish to cook the lamb longer? thanks.

    ReplyDelete
  40. Gina, Where is the recipe for the glaze? Is the glaze the same as the marinade? The link to Julia's Healthy Italian doesn't work. Her account doesn't seem to exist anymore.
    Thanks!

    ReplyDelete
  41. This is a awesome, easy recipe. My husband and I also love lamb, and this marinade is super-easy. I left it on for about 5-6 hours, and I wouldn't do any less. Rack of lamb is very expensive (at least, where I live!) so I used beautiful lamb chops instead - put them and the marinade in a plastic bag, then grilled the chops. Gorgeous!

    ReplyDelete
  42. I made this for guests....they are still talking about the wonderful rack of lamb they had at our home. I have another rack waiting in the refrigerator, I absolutely LOVE this recipe!!!

    ReplyDelete
  43. This is a terrific recipe! I have prepared it for my husband and I and for dinner guests. Rave reviews every time I make it.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.