• 5 Ratings

Fettuccine pasta tossed with arugula and mint top grilled lamb chops in this delectable main dish recipe.

Source: Better Homes and Gardens
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Minty Pasta Salad with Lamb

Ingredients

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Directions

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  • Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)

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  • Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)

Instructions Checklist
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  • Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.

Nutrition Facts (Minty Pasta Salad with Lamb)

365 calories; 22 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 53 mg cholesterol; 218 mg sodium. 434 mg potassium; 21 g carbohydrates; 3 g fiber; 1 g sugar; 21 g protein; 486 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 2 mcg vitamin b12; 141 mg calcium; 5 mg iron;

Mint-Herb Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.

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Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0