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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
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1/8
- 1/4
teaspoon salt
-
1/8
teaspoon pepper
-
1
clove garlic, minced
-
1/4
cup dried tart cherries or golden raisins
Directions
1. Salad: 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.
3. Dressing: 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
- 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.)
Nutrition Facts
(Greek Lamb Salad with Yogurt Dressing)
- Servings Per Recipe 4,
- Calories 243,
- Protein (gm) 20,
- Carbohydrate (gm) 29,
- Fat, total (gm) 6,
- Cholesterol (mg) 36,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 8,
- Vitamin A (RE) 824,
- Vitamin C (mg) 37,
- Sodium (mg) 569,
- Calcium (DV %) 172,
- Iron (DV %) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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