Lamb with Spinach and Onions Recipe

 Lamb with Spinach and Onions Recipe Lamb with Spinach and Onions Recipe photo by Taste of Home Rating 5

Be the first to write a review

Rate recipe

Grilling is a wonderful way to prepare lamb. The marinade and on-the-side onion sauce enhance the meat's naturally terrific taste.
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Lamb with Spinach and Onions Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Lamb with Spinach and Onions

Lamb with Spinach and Onions Recipe

Lamb with Spinach and Onions

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(0-0) of 0 reviews
 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT