Dill and mint add tangy notes to the sauce that tops these broiled (or grilled) lamb chops.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in processor or mini chopper place parsley, dill, mint, oil, capers, mustard, and garlic. Cover; process until chopped.

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  • Trim fat from chops. Remove about one-fourth of the sauce; use to brush on both sides of chops. In a large skillet cook chops over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once.

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  • For each serving, place a wedge of flatbread on serving plate. Top with some of the spinach leaves. Top with lamb chop. Spoon some of the remaining sauce over lamb. Makes 6 servings.

To Grill:

Prepare sauce and lamb chops as above. For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on rack over drip pan. Cover and grill to desired doneness: 16 to 18 minutes for medium rare (145 degrees F); 18 to 20 minutes for medium (160 degrees F). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.)

*To Toast Pita Wedges:

Place in single layer on baking sheet. Bake in 375 degree F oven 7 to 9 minutes or until toasted. Or place on grill rack directly over medium heat for 1 to 2 minutes, turning once.

Test Kitchen Tip:

To store any remaining sauce, cover and refrigerate 1 to 2 days; or freeze up to 3 months.

Nutrition Facts

437 calories; 31 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 20 g monounsaturated fat; 89 mg cholesterol; 428 mg sodium. 570 mg potassium; 9 g carbohydrates; 1 g fiber; 0 g sugar; 32 g protein; 2527 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 3 mcg vitamin b12; 81 mg calcium; 7 mg iron;

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