Lamb with Spinach and Onions Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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)
Instructions
- 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.
- 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.
- Thread onion wedges onto metal or soaked wooden skewers. Brush with salt and pepper. Discard marinade from lamb. Grill chops, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 °; well done, 170 °). Grill onion skewers for 2-3 minutes or until tender.
- 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.
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