Grilling is a wonderful way to prepare lamb. This marinade and the onion sauce enhance the meat’s naturally terrific taste.
—SARAH VASQUES MILFORD, NH
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1/2 cup lime juice
1/4 cup dry red wine or 1 tablespoon red 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)
ONION SAUCE
2 tablespoons finely chopped 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 large sweet onion, cut into quarters
Olive oil
Salt and pepper to taste
SPINACH
1/4 cup finely chopped green onions
3 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
12 cups fresh baby spinach
Salt and pepper to taste
1. 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.
2. 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.
3. Thread onion wedges onto metal or soaked wooden skewers. Brush with the oil, salt and pepper. Discard the marinade. Grill chops, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 160°; well done, 170°). Grill onion skewers for 2-3 minutes or until tender.
4. 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.