Lamb Chops with Dijon Glaze over Wilted Spinach
Lamb Chops with Dijon Glaze over Wilted SpinachA 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.
More Lamb Recipes:
Lamb Chops with Dijon Glaze over Wilted Spinach
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.
I don't like eating anymeat rare (or medium rare) . Would it ruin the dish to cook the lamb longer? thanks.
No, cook it to your liking.
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
I think it would be great!!
ABSOLUTELY LOVE, LOVE, LOVE THIS RECIPE!!! How do you think it would be on a leg of lamb?
Delicious!
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.
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! 🙂
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!!!
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.
That's a good question. Let me recheck that. I based it off the nutritional info.
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
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.
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.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!
delicious! I love this recipe, thank you.
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.
I was thinking about trying the marinade on individual lamb chops and grilling them. Any thoughts or tips cooking lamb chops this way?
This looks AMAZING!
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!!
looks oh-so good. now i just need to find somewhere to buy lamb on the cheap.
I've never had lamb before and now I want to try it.
This marinade would be great over a leg of lamb for Easter!
About the herbs, yes wash them and dry them before freezing.