Rack of Lamb with Dijon Glaze over Wilted Baby Spinach Recipe

Rack of Lamb with Dijon Glaze over Wilted Baby Spinach
Rack of Lamb with Dijon Glaze over Wilted Baby Spinach

Rack of Lamb with Dijon Glaze over Wilted Baby Spinach Recipe

Rack of Lamb with Dijon Glaze over Wilted Baby Spinach

Lamb chops marinated with 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!

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!

  • Author: Melissa Owens


Tip on 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.

Gina’s Weight Watcher Recipes

Servings: 2 • Serving Size: 3 ribs* • Old Points: 6 pts • Points+: 6 pts

Calories: 254.2 • Fat: 11.1 g • Carbs: 9.4 g • Fiber: 1.3 g • Protein: 25.4 g


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



Wilted Baby Spinach

Servings: 2 • Serving Size: half • Old Points: 2 pts • Points+: 2 pts

Calories: 69.2 • Fat: 4.0 g • Carbs: 6.6 g • Fiber: 3.2 g • Protein: 4.3 g



3 cloves smashed garlic

1 tsp olive oil

10 oz baby spinach, washed

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.


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