Lamb with Spinach and Onions |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
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.
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