Greek Lamb Salad with Yogurt Dressing

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe


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.)

Ingredients You'll Need

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.

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