Grilled Lamb Chops with Mint Pesto & Sauteed Spinach Salad

• Spinach Salad
• 3 cups GREY POUPON Country Dijon Mustard
• 3 cups olive oil
• 1-1/2 qt. fresh spinach, sliced, sauteed
• 1 gal. canned chickpeas (garbanzo beans)
• 3 cups red onions, diced
• 3 cups tomatoes, diced King Sooper's 1 lb For $0.99 thru 02/09
• Mint Pesto
• 24 cloves garlic, peeled
• 1-1/2 cups chopped walnuts
• 3 cups fresh mint
• 1-1/2 cups fresh basil leaves
• 1 qt. olive oil
• 1-1/2 cups DI GIORNO Shredded Asiago Cheese
• 96 each lamb rib chops (4 oz. each) Safeway 1 lb For $5.99 thru 02/09
• 2 cups GREY POUPON Country Dijon Mustard

1. Spinach Salad: Mix mustard and oil in large bowl.
2. Add remaining ingredients; toss to coat.
3. Mint Pesto: Place garlic and nuts in food processor; pulse a few times.
4. Add mint and basil; pulse a few more times.
5. With motor running, slowly add the oil in a constant stream, processing until well blended.
6. Scrape side of work bowl.
7. Add cheese; pulse just until blended.
8. For each serving: Grill 2 lamb chops to desired doneness, brushing both sides of chops evenly with 2 tsp.
9. mustard just before removing from grill.
10. Place chops on plate; top with 2 Tbsp.
11. Mint Pesto.
12. Serve with 1/2 cup Spinach Salad.

salad, olive oil, fresh spinach, chickpeas, red onions, tomatoes, pesto, garlic, walnuts, fresh mint, fresh basil, olive oil, asiago cheese, chops

Taken from www.kraftrecipes.com/recipes/grilled-lamb-chops-mint-pesto-sauteed-spinach-salad-133027.aspx (may not work)