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Lamb with Spinach and Onions

Lamb with Spinach and Onions
Grilling is a wonderful way to prepare lamb. The marinade and on-the-side onion sauce enhance the meat's naturally terrific taste.
6 ServingsPrep: 25 min. + marinating Grill: 10 min.

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
© Taste of Home 2012

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Lamb with Spinach and Onions (continued)

Ingredients (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012