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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5 from 2 votes
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Lamb Chops with Dijon Glaze over Wilted Spinach

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
WW Points Plus: 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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54 comments

  1. THIS IS the recipe I used for my toddler and 5 year old. 1 pound was NOT enough…. my girls DEVOURED THIS> Ours was a little fatty so I cut it off and they could not stop eating it. I barely got any. SO ridiculously good.

  2. 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

  3. 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!

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

  5. 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.

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

  7. 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.

  8. 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!!!

  9. 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!

  10. 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!