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

Source: Better Homes and Gardens


Recipe Summary

9 mins
39 mins
30 mins


Ingredient Checklist


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

  • 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.

  • 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; fat 31g; cholesterol 89mg; saturated fat 6g; carbohydrates 9g; mono fat 20g; poly fat 3g; insoluble fiber 1g; protein 32g; vitamin a 2526.7IU; vitamin c 33.1mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.5mg; folate 56.4mcg; vitamin b12 3.2mcg; sodium 428mg; potassium 570mg; calcium 80.8mg; iron 7mg.