Lamb Chops with Dijon Glaze over Wilted Spinach
A few other favorite lamb chop preparations include Za’Atar Lamb Chops, Grilled Harissa Lamb Chops and Grilled Rosemary Lamb Chops. Lamb is one of those special-protein dishes that’s impressive at a restaurant but perfectly achievable at home with a little preparation. Buying a trimmed, frenched rack and a simple Dijon-based marinade makes this recipe fast, elegant and wallet-friendly.
I usually choose lamb chops for celebrations, but these are easy enough to prepare any evening. If you want to serve a larger crowd, simply double the ingredients. The Dijon glaze pairs beautifully with the natural richness of the lamb and the bright herbs cut through the richness for a balanced, delicious plate.
Tips for Fresh Herbs and Prep
Fresh herbs add brightness and lift to the marinade. If you can’t use all your herbs at once, tightly wrap any leftover sprigs or chopped herbs and freeze them in portions. When you need fresh herbs, the small frozen bundles thaw quickly and retain flavor for cooking. Also, bring meat to room temperature before cooking if it has been refrigerated—this helps it cook evenly.
More Lamb Recipe Ideas
- Indian Lamb Kheema with Peas
- Roasted Boneless Leg of Lamb
Recipe: Lamb Chops with Dijon Glaze over Wilted Spinach
Summary: Lamb chops marinated in a glaze of Dijon mustard, garlic, balsamic vinegar and fresh herbs, served on a bed of baby spinach quickly wilted with garlic and olive oil. Rich, tangy and aromatic — a fantastic main for a date night or special dinner.
Yield: 2 servings (suggested serving size: 3 ribs and half the spinach)
Serving Size: 3 ribs, 1/2 spinach
Prep: 20 mins • Cook: 30 mins • Total: 50 mins
Ingredients
Main
- 1 lb New Zealand spring rack of lamb, fat trimmed and frenched
- Salt and pepper to taste
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, minced
- 2 tbsp fresh chopped parsley
For the spinach
- 3 cloves garlic, smashed
- 1 tsp olive oil
- 10 oz baby spinach, washed
- Salt and freshly ground pepper
Instructions
- Mix all marinade ingredients (crushed garlic, Dijon mustard, balsamic vinegar, agave or sugar, rosemary and parsley) until well combined.
- Season the lamb with salt and pepper. Place the lamb chops in a shallow dish or bowl, spoon the marinade over them and turn to coat evenly. Marinate at room temperature for 20 minutes or refrigerate for a few hours or overnight for a deeper flavor. If refrigerated overnight, bring the lamb back to room temperature before cooking.
- Preheat the oven to 450°F (230°C).
- Place the lamb in the center of the oven and roast for about 12–18 minutes for medium-rare, or until the internal temperature reaches approximately 130°–135°F. Cooking times vary by rack size and oven; adjust for your preference.
- Remove the lamb from the oven and tent loosely with foil for 5–10 minutes. Resting lets the juices redistribute and makes carving easier. Use a sharp knife to carve between the ribs into individual chops.
- While the lamb roasts, heat a large sauté pan over high heat. Add the olive oil and smashed garlic. Cook the garlic until it turns golden and fragrant, being careful not to burn it.
- Add the baby spinach, reduce heat to low, cover the pan and let the spinach wilt for a few minutes. Stir so all leaves contact the pan and wilt evenly. Season with salt and pepper and remove from heat.
- To serve, arrange a bed of wilted spinach on each plate and place the carved lamb chops on top. Spoon any leftover glaze from the pan over the meat if desired.
- Note: Rack sizes vary; a rack may have 6, 7 or 8 ribs. Nutritional values here are based on a suggested serving of 3 ribs (half the rack). If you serve more, adjust portions and nutrition accordingly.
Cooking and Serving Tips
For the best crust on the lamb, make sure the meat surface is patted dry before roasting and that the oven is fully preheated. Resting the meat after cooking is essential for tender, juicy chops. This dish pairs well with roasted potatoes, a light grain salad, or simply a crisp green salad and a glass of red wine. Leftovers keep well in the refrigerator for 2–3 days; reheat gently to avoid drying the meat.
Nutrition (per suggested serving)
Calories: 435 kcal • Carbohydrates: 13 g • Protein: 51.5 g • Fat: 19 g • Saturated Fat: 5 g • Cholesterol: 140 mg • Sodium: 623 mg • Fiber: 3.5 g • Sugar: 5.5 g
Final Note
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