Lamb Chops with Dijon Glaze over Wilted Spinach

Instructions

1. Combine all ingredients for marinade.
2. Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate 20 minutes or refrigerate a few hours or overnight.
3. Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
4. Preheat oven to 450°.
5. Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°.
6. Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.
7. While the lamb is in the oven, heat a large sauté pan on hight heat.
8. When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover.
9. Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.
10. *Note: I'm aware there are 8 ribs on this rack, sometimes they have 6 or 7. A suggested serving size is 3 ribs, nutritional info is based on 6 ribs or 3 each. Adjust calories/points if you eat more than 3.