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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lamb Sirloin with Onion Ragout and Spinach

Source: dLife

Roasted lamb sirloin with french herbs served on top of onion and spinach ragout.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	391.3

Total Carbs	18.4 g

Dietary Fiber	4.1 g

Sugars	9.4 g

Total Fat	19.9 g

Saturated Fat	7.0 g

Unsaturated Fat	1.7 g

Potassium	825.1 mg

Protein	27.0 g

Sodium	341.6 mg

Dietary Exchanges 19.9 Fat, 2.1 Vegetables, 2.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each lean lamb loin chops 2.0
2 tbsp dijon mustard 2.0
2 oz herbes de provence 2.0
2 tbsp olive oil 3.0
3 each medium onions 2.0
2 cup cold water 1.0
1 each Spinach, fresh, bunch 0.5
0 1/2 cup port wine 1.0
1 tbsp minced garlic 2.0
2 tbsp unsalted butter 1.0
1 pinch salt and pepper

Directions

Preheat the oven to 400 degrees F.
Put the lamb in a roasting pan and evenly smear the Dijon mustard over each. Season with the herbs de Provence and lightly sprinkle with salt and pepper. Pour 1 tablespoon of olive oil on top and roast for 15 minutes.
Decrease the heat to 325 degrees and continue to cook until the internal temperature reaches 145 degrees.
While cooking the chops, place the onions and water in a sauté pan, cover, and simmer until the onions are soft. Transfer the onions to a blender and blend until they are smooth.
Pour the remaining olive oil in the sauté pan and add the spinach. Cook, covered, for 3 to 4 minutes. Fold the onion mixture into the spinach and sprinkle with salt and pepper to season.
After the chops are done roasting, transfer to a plate and cover with foil.
Place the pan on the stove over low heat. Put the wine, garlic, and butter in the pan and heat until reduced by 1/4.
Separate the spinach onto the middle of 4 plates and place one lamb chop on top. Pour the wine mixture over the lamb and serve.