How To Prepare
In large bowl, whisk together syrup, lemon rind and juice, oil, thyme, mustard, garlic, and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
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Ingredients
- 3 tbsp (50 mL) no sugar added maple syrup
- 2 tsp (10 mL) grated lemon rind
- 3 tbsp (50 mL) lemon juice
- 3 tbsp (50 mL) vegetable oil
- 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
- 2 tsp (10 mL) Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp (1 mL) pepper
- 6 lamb loin chops (about 1 lb total)
- 4 cups (1 L) baby spinach leaves
- Half sweet orange or red pepper, sliced
- Quarter red onion, thinly sliced
- 4 lemon wedges
Ingredients
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