Rack of Lamb with Dijon Glaze

By deedavis

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

Ingredients

• marinade:
• 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
• 3 cloves smashed garlic
• 1 tsp olive oil
• 10 oz baby spinach, washed
• salt and fresh pepper

Details

Servings 2
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Combineall ingredients for marinade.
Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate 20 minutes or refrigeratea few hours or overnight.

Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.

Preheatoven 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°.
Removefrom 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.