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Lamb Sirloin with Onion Ragout and Spinach
Source: dLife

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

Prep Time: 45 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
2 1/2 Fat , 2 1/2 Vegetables , 3 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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4 each  lean lamb loin chops
2 tbsp  dijon mustard
2 oz  herbes de provence
2 tbsp  olive oil
3 each  medium onions
2 cup  cold water
1 each  Spinach, fresh, bunch
0 1/2 cup  port wine
1 tbsp  minced garlic
2 tbsp  unsalted butter
1 pinch  salt and pepper
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Decrease the heat to 325 degrees and continue to cook until the internal temperature reaches 145 degrees.
  4. 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.
  5. 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.
  6. After the chops are done roasting, transfer to a plate and cover with foil.
  7. 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.
  8. 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.

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