Lamb with Spinach and Onions 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lamb with Spinach and Onions cont. 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lamb with Spinach and Onions 12 cups fresh baby spinach Salt and pepper to taste 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lamb with Spinach and Onions cont. 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008