Rack of Lamb with Dijon Glaze over Wilted Baby Spinach Recipe
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!
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.