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Greek Lamb Salad with Yogurt Dressing
Ingredients
- Salad:
- 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
- Dressing:
- 1/2 cup plain low-fat yogurt
- 1/4 cup chopped green onions
- 1/8 - 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, minced
- 1/4 cup dried tart cherries or golden raisins
Directions
Salad::
1. 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.
2. Meanwhile, in a large bowl toss together spinach, garbanzo beans, and cucumber. Divide spinach mixture among 4 plates. Arrange lamb slices atop spinach mixture.
Dressing::3. For dressing, in a small bowl combine yogurt, green onions, salt, pepper, and 1 clove garlic. Drizzle dressing over salads. Sprinkle with cherries. Makes 4 servings.
From the Test Kitchen*
- 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.)
Nutrition Facts
(Greek Lamb Salad with Yogurt Dressing)
- Servings Per Recipe 4,
- cal. (kcal) 243,
- Fat, total (g) 6,
- chol. (mg) 36,
- sat. fat (g) 2,
- carb. (g) 29,
- fiber (g) 8,
- pro. (g) 20,
- vit. A (RE) 824,
- vit. C (mg) 37,
- sodium (mg) 569,
- calcium (mg) 172,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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