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Greek Lamb Salad with Yogurt Dressing


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Member since 2007

Serves 4 | Prep Time | Cook 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


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.


Pairs Well With


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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