Herb-Crusted Lamb
Recipe from Better Homes and Gardens

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


Herb-Crusted Lamb


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Prep Time: 30 mins
Total Time: 39 mins
Servings: 6 servings
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Ingredients
 
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  • 1-1/2  cups  fresh Italian (flat-leaf) parsleyOn Sale
  • 1  cup  fresh dillOn Sale
  • 1  cup  fresh mint leavesOn Sale
  • 2/3  cup  olive oilOn Sale
  • 1/3  cup  capersOn Sale
  • 1  Tbsp.  Dijon-style mustardOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 6    lamb rib or sirloin chops, cut 1 inch thickOn Sale
  • 6    flatbread wedges or pita bread wedges, toasted*On Sale
  • 1/2  of a 6-oz. pkg.  baby spinach leavesOn Sale
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Directions
1.
For sauce, in processor or mini chopper place parsley, dill, mint, oil, capers, mustard, and garlic. Cover; process until chopped.
2.
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.
3.
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.
4.
To grill: Prepare sauce and lamb chops as above. For charcoal grill, arrange medium-not 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.)
5.
*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.
6.
Test Kitchen Tip: To store any remaining sauce, cover and refrigerate 1 to 2 days; or freeze up to 3 months.
Nutrition information
Calories 437, Total Fat 31 g, Saturated Fat 6 g, Monounsaturated Fat 20 g, Polyunsaturated Fat 3 g, Cholesterol 89 mg, Sodium 428 mg, Carbohydrate 9 g, Total Sugar 0 g, Fiber 1 g, Protein 32 g. Daily Values: Vitamin C 56%, Calcium 8%, Iron 39%. Percent Daily Values are based on a 2,000 calorie diet
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