lamb chops with dijon glaze over wilted spinach

Lamb

Lamb Chops with Dijon Glaze over Wilted Spinach

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

Directions

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.