Lamb with Spinach and Onions
For $2.88 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 433 calories, 4g of protein, and 33g of fat each. It is a good option if you're following a gluten free diet. A mixture of rosemary, green onions, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 35 minutes.
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.
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.
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.
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.