Greek Lamb Salad with Yogurt Dressing
Bring Mediterranean sizzle to the table with the elemental Greek trio of lamb, yogurt, and cucumber. Dried tart cherries make the dish sparkle.
- Makes: 4 servings
- Start to Finish: 30 mins
- 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. Makes 4 servings.
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.)
- 243 kcal cal.;
- 6 g Fat, total;
- 36 mg chol.;
- 2 g sat. fat;
- 29 g carb.;
- 8 g fiber;
- 20 g pro.;
- 8 mg iron;
- 37 mg vit. C;
- 824 RE vit. A;
- 569 mg sodium;
- 172 mg calcium
- Percent Daily Values are based on a 2,000 calorie diet