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Lamb with Spinach and Onions Recipe

Photo by: Taste of Home Lamb with Spinach and Onions Recipe

Grilling is a wonderful way to prepare lamb. The marinade and on-the-side onion sauce enhance the meat's naturally terrific taste.

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Lamb with Spinach and Onions Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 6 Servings

25 10 35

Ingredients

1/2 cup lime juice
1/4 cup dry red wine or 1 tablespoon red wine vinegar
1 small onion, chopped
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon pepper
Dash Liquid Smoke, optional
12 rib lamb chops (1 inch thick)
ONION SAUCE:
2 tablespoons finely chopped green onions
1 teaspoon butter
1 cup balsamic vinegar
1 cup dry red wine or 1/2 cup beef broth and grape juice
1/2 cup loosely packed fresh mint leaves, chopped
1 tablespoon sugar
1 large sweet onion, cut into quarters
Olive oil
Salt and pepper to taste
SPINACH:
1/4 cup finely chopped green onions
3 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
12 cups fresh baby spinach
Salt and pepper to taste

Directions

In a large resealable plastic bag, combine the first 10 ingredients; add lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a saucepan. saute green onions in butter until tender. Add vinegar and wine or broth and grape juice; bring to a boil. Add mint and sugar. Reduce heat; simmer, uncovered, for 30 minutes or until sauce is reduced to 3/4 cup. Strain; discard mint. Set sauce aside.
Thread onion wedges onto metal or soaked wooden skewers. Brush with salt and pepper. Discard marinade from lamb. Grill chops, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well done, 170°). Grill onion skewers for 2-3 minutes or until tender.
In a large skillet, saute green onions and garlic in oil and butter until tender. Add the spinach, salt and pepper; saute for 2-3 minutes or until spinach just begins to wilt and is heated through. Place on a serving platter. Remove onion from skewers; place onion and lamb chops over spinach. Yield: 6 servings.

Originally published as Lamb with Spinach and Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p150

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