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.
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: 5.5gBlue Smart Points:10Green Smart Points:10Purple Smart Points:10Points +:11