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!
1lbNew Zealand spring rack of lamb(fat trimmed and frenched)
salt and pepper
for the marinade:
1tspagave nectar(or sugar)
2tbspfresh chopped parsley
for the spinach:
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.