Greek Lamb Salad with Yogurt Dressing
- 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.
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)
- Per serving:
- 243 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 36 mg chol. ,
- 569 mg sodium ,
- 29 g carb. ,
- 8 g fiber ,
- 20 g pro.