Rack of Lamb with Dijon Glaze over Wilted Baby Spinach
- 1 lb New Zealand spring rack of lamb, fat trimmed and frenched
- salt and pepper
- 3 cloves garlic, crushed
- 2 tbsp dijon mustard
- 2 tbsp balsamic vinegar
- 1 tsp agave nectar (or sugar)
- 1 tbsp fresh rosemary
- 2 tbsp fresh chopped parsley
- 3 cloves smashed garlic
- 1 tsp olive oil
- 10 oz baby spinach, washed
- salt and fresh pepper
- This recipe is gluten-free
- Produce
- Baby spinach (10 oz)
- Garlic (6 cloves)
- Parsley, fresh (2 tbsp)
- Rosemary, fresh (1 tbsp)
- Meat
- Zealand spring rack of lamb, New (1 lb)
- Condiments
- Balsamic vinegar (2 tbsp)
- Dijon mustard (2 tbsp)
- Cooking & Baking
- Agave nectar (1 tsp)
- Olive oil (1 tsp)
- Salt and fresh pepper (1)
- Salt and pepper (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published April 6, 2011 (1 year ago).
11 people saved this recipe.
