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Lamb with Spinach and Onions

Lamb with Spinach and Onions

Grilling is a terrific method to prepare lamb. The marinade and on-the-side onion sauce improve the meat’s naturally terrific taste.


  • 1/2 cup lime juice
  • 1/4 cup dry red white wine or 1 tablespoon red white 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 carefully sliced 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 big sweet onion, cut into quarters
  • Olive oil
  • Salt and pepper to taste
  • 1/4 cup finely sliced green onions
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 12 cups fresh baby spinach
  • Salt and pepper to taste


  • In a large resealable plastic bag, integrate the very first 10 components; include lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or over night.
  • In a saucepan. saute green onions in butter up until tender. Add vinegar and red wine or broth and grape juice; give a boil. Add mint and sugar. Reduce heat; simmer, exposed, for 30 minutes or until sauce is decreased to 3/4 cup. Strain; dispose of mint. Set sauce aside.
  • Thread onion wedges onto metal or soaked wood 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 up until meat reaches desired doneness (for medium, a thermometer must read 160 °; well done, 170 °). Grill onion skewers for 2-3 minutes or till tender.
  • In a big frying pan, saute green onions and garlic in oil and butter up until tender. Include the spinach, salt and pepper; saute for 2-3 minutes or up until spinach simply begins to wilt and is heated through. Place on a serving platter. Get rid of onion from skewers; location onion and lamb chops over spinach.

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