Lamb with Spinach and Onions Recipe

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 Crisco® Pure 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
• Crisco® Pure Olive Oil
• Salt and pepper to taste
• SPINACH:
• 1/4 cup finely chopped green onions
• 3 garlic cloves, minced
• 3 tablespoons Crisco® Pure 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.

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