Lamb Chops With Dijon Glaze Over Wilted Spinach Recipes Net

Ingredients

1lbNew Zealand spring rack of lamb,fat trimmed and frenched

salt and pepper

3clovesgarlic,crushed

2tbspDijon mustard

2tbspbalsamic vinegar

1tspagave nectar,or sugar

1tbspfresh rosemary

2tbspfresh parsley,chopped

3clovesgarlic,smashed

1tspolive oil

10ozbaby spinach,washed

salt and fresh pepper

Combine all ingredients for the marinade.

Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate for 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 degrees F.

Roast lamb in the center of the oven for about 12 to 18 minutes for medium-rare or until the internal temperature is 130 to 135 degrees F.

Remove from oven and cover with foil for about 5 to 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 high heat.

When hot, add oil and garlic. Cook until golden, then add spinach. Reduce heat to low and cover.

Spinach will wilt in a few minutes. Stir so that all spinach wilts, then season with salt and pepper. Remove from heat.