GREEK LAMB SALAD WITH YOGURT DRESSING

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 clove garlic, minced
  • 8 ounces boneless lamb leg sirloin chops, cut 1/2 inch thick
  • 8 cups torn fresh spinach or torn mixed salad greens
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup chopped, seeded cucumber
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup chopped green onions
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, minced
  • 1/4 cup dried tart cherries or golden raisins

Directions

  • Combine rosemary and 1 clove garlic; rub evenly onto lamb chops.
  • Place chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through.*
  • Cut lamb chops into thin bite-size slices.
  • Meanwhile, in a large bowl toss together spinach, garbanzo beans, and cucumber.
  • Divide spinach mixture among 4 plates.
  • Arrange lamb slices atop spinach mixture.
  • For dressing, in a small bowl combine yogurt, green onions, salt, pepper, and 1 clove garlic. Drizzle dressing over salads.
  • Sprinkle with cherries.

Notes

COOKS NOTE:

If desired, grill chops on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through. (Allow 10 to 14 minutes for medium-rare or 14 to 16 minutes for medium.)

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