Grilled Lamb Chops with Mint Pesto & Sauteed Spinach Salad

Grilled Lamb Chops with Mint Pesto & Sauteed Spinach Salad
48 servings


Ingredients Weights Measures
Spinach Salad
GREY POUPON Country Dijon Mustard 24 oz. 3 cups
olive oil 24 fl oz 3 cups
fresh spinach, sliced, sauteed 24 oz. 1-1/2 qt.
canned chickpeas (garbanzo beans) 9 lb. 1 gal. + 2 cups
red onions, diced 14 oz. 3 cups
tomatoes, diced 20 oz. 3 cups
Mint Pesto
garlic, peeled 5 oz. 24 cloves
chopped walnuts 6 oz. 1-1/2 cups
fresh mint 9 oz. 3 cups
fresh basil leaves 2.5 oz. 1-1/2 cups
olive oil 36 fl oz 1 qt. + 1/2 cup
DI GIORNO Shredded Asiago Cheese 4.5 oz. 1-1/2 cups
lamb rib chops (4 oz. each) 24 lb. 96 each
GREY POUPON Country Dijon Mustard 16 oz. 2 cups


SPINACH Salad: Mix mustard and oil in large bowl. Add remaining ingredients; toss to coat.

MINT Pesto: Place garlic and nuts in food processor; pulse a few times. Add mint and basil; pulse a few more times. With motor running, slowly add the oil in a constant stream, processing until well blended. Scrape side of work bowl. Add cheese; pulse just until blended.

FOR each serving: Grill 2 lamb chops to desired doneness, brushing both sides of chops evenly with 2 tsp. mustard just before removing from grill.

PLACE chops on plate; top with 2 Tbsp. Mint Pesto. Serve with 1/2 cup Spinach Salad.

Kraft Kitchens Tips

For a thicker pesto, use less olive oil
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Nutritional Information

Nutrition Information

Total fat
 49 g
Saturated fat
 9 g
 70 mg
 970 mg
 25 g
Dietary fiber
 6 g
 1 g
 29 g
Vitamin A
 35 %DV
Vitamin C
 20 %DV
 10 %DV
 25 %DV