Lamb Chops with Dijon Glaze over Wilted Spinach

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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!

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!Lamb Chops with Dijon Glaze over Wilted Spinach

A few of my other favorite lamb chop recipes are Za’Atar Lamb Chops, Grilled Harissa Lamb Chops and Grilled Rosemary Lamb Chops.

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! Double this recipe for 4 people.

Tips for 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.

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!

More Lamb Recipes:

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!
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Lamb Chops with Dijon Glaze over Wilted Spinach

10
10
10
SP
435 Cals 51.5 Protein 13 Carbs 19 Fats
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: American
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

for the 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

for the spinach:

  • 3 cloves smashed garlic
  • 1 tsp olive oil
  • 10 oz baby spinach, washed
  • salt and fresh pepper

Instructions

  • 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.

Nutrition

Serving: 3ribs, 1/2 spinach, Calories: 435kcal, Carbohydrates: 13g, Protein: 51.5g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 140mg, Sodium: 623mg, Fiber: 3.5g, Sugar: 5.5g
Blue Smart Points: 10
Green Smart Points: 10
Purple Smart Points: 10
Points +: 11
Keywords: lamb chop recipes, lamb chops dijon mustard marinade, Lamb Chops with Dijon Glaze over Wilted Spinach, Rack of Lamb, Rack of Lamb with Dijon Glaze

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53 comments

  1. This was so delicious, flavorful and tender..  Don’t think it needs the Stevia.  Next time will try with the wilted spinach.  My new favorite way to cook lamb

  2. I have made this before with rack of lamb (amazing) but could I use the oven technique with lamb chops as well? What time would you recommend if so? Thank you!

  3. Looks lovely. Do you have any idea how many SmartPoints this would be?

  4. So this is now the second time I’ve attempted making this recipe; almost 70 bucks later, the inner most portions are reading only 110 degrees F and the outter portions are reading 140 degrees F.   Living in NYC and in an apartment that I rent, I don’t have much power to exert over the kinds of appliances I have in this apartment, namely the oven.  It’s not a terrible oven but it’s no GE dream oven, so I can’t entirely blame the uneven temps on the appliance itself.    What can I do?  I’m literally so defeated on this, and I’ve spent so much money paying for this lamb at the prices asked for it in NYC!  Help, feeling underwhelmed over here ????

    • I’m sorry you’ve had such trouble with this recipe. The only thing I can think of would have been to wait til the internal temperature reached 130-135, go by the temperature not the cook time.

  5. Loved this! Great date night meal at home!

  6. 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.

  7. 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!!!

  8. 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!

  9. 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!

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

  11. 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

  12. I think it would be great!!

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

  14. 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.

  15. 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! 🙂

  16. 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!!!

  17. 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.

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

  19. 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

  20. 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.

  21. 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.

  22. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
    delicious! I love this recipe, thank you.

  23. 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.

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

  25. This looks AMAZING!

  26. 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!!

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

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

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

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

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

  31. 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.

  32. 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

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

  34. Looks delicious, thanks for sharing. Going to give it a try this weekend. 🙂

  35. I agree about the fresh herbs. Nothing beats that.

  36. This might just be my Easter main course!!

  37. 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

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

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

  40. DROOL!!! I love lamb-my favorite! will definitely try this…great photo also 🙂

  41. 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!

  42. 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

  43. I also love lamb chops and yours look delicious! 🙂

  44. 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?

  45. 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

  46. Lamb is not for everyone, but it is certainly for me 🙂 You can use this marinade on chicken or pork too.

  47. What beautiful pictures!!! This looks delicious! I am going to add this to my list 🙂

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

  49. oh now you are speaking my language.

    Nom nom nom.