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Roast Lamb Rack on Wilted Spinach with Port Wine Sauce

4 servings


No Added Sugars

Nutritional Facts Per Serving

22.8 g
6.3 g
2.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 263
  • Fat 14.9 g
    • Saturated   6.5 g
    • + Trans 
  • Cholesterol 81 mg
  • Sodium   417 mg
  • Carbohydrate 6.3 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 22.8 g
    • Vitamin A 56 %
    • Vitamin C 12 %
    • Calcium 12 %
    • Iron 34 %


Preheat the oven to 425 degrees F. Cut the lamb racks into 4, 4-rib racks and set in a roasting pan. Brush the top and sides of the lamb with the mustard; sprinkle with herbs de Provence, salt and pepper. Roast the lamb 22-25 minutes for rare, 25-28 for medium rare and 30 for medium. When the lamb is just about ready, fill a large skillet with a 1/4-inch of water and bring to a boil. Add the spinach and cook until just wilted, reserve on low heat. When done, set the lamb on a plate, tent with foil, and rest 10 minutes. Place the roasting pan on the stovetop over medium-high. Add the port and reduce by half. Whisk the flour and stock in a bowl; add to the pan. Simmer 5 minutes. Divide and place the spinach, draining away the excess moisture first, on 4 heated plates. Slice the lamb racks and divide and set on top of the spinach. Drizzle with some of the sauce and serve. Serve the rest of the sauce in a sauceboat.

Serving Suggestions

Serve the tender lamb with steamed, small carrots with the tips of the green tops still attached. And with this potato dish found in our website recipe collection: Lemon, Rosemary & Mustard Roasted Red Potato Wedges.

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