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.)
- Per serving:
- 243 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 36 mg chol.,
- 569 mg sodium,
- 29 g carb.,
- 8 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet