This dish is a favorite primarily because it is delish and easy, but also lamb is my favorite red meat, and spinach is one of my favorite vegetables. We put it in lasagna, omelettes, pasta stir-fries, salads, soups, wraps and dips. Spinach is a great source of Vitamins A, K, C, E, folate, iron and several others: A great way to "sneak" antioxidant-rich veggies into your family's diet. Sometimes red meat gets a bad wrap, but lamb has some wonderful benefits as well. It is a super source of zinc (responsible for growth, tissue repair and a sturdy immune system), Vitamin B12 and amino acid carnitine. It does a body good!
4-6 lamb chops
5 ounce pack of baby spinach
grapeseed oil
salt and pepper
3/4 cup balsamic vinegar
1 tsp whole peppercorns
2 tbsp honey
6 inch sprig of rosemary
- Bring balsamic vinegar, pepper corns, honey and rosemary to a simmer in a small saucepan. Simmer until reduced by 1/3
- Season both sides of lamb chop with salt and pepper
- Heat skillet and oil to med-hi
- Add lamb to skillet and cook on both sides until internal temperature reaches 140-150 for med-rare or 150-160 for med
- Pull from heat and let rest for 10 minutes so juices will redistribute through the meat (I cut my lamb too soon in the picture and the juices ran all over the plate)
- Add spinach to hot lamb pan and season with salt and pepper. Cook, stirring frequently, for 2-3 minutes until just wilted
- Place spinach and lamb on plate and drizzle with balsamic reduction
PRODUCT INFORMATION:
Costco has great prices for lamb and balsamic vinegar
pla
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