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

Lamb with Spinach and Onions Recipe

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Grilling is a wonderful way to prepare lamb. The marinade and on-the-side onion sauce enhance the meat's naturally terrific taste.
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 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)
  • 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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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