Greek Lamb Salad with Yogurt Dressing


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If you love the taste of gyros then you will love this salad with yogurt dressing.

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  • 2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
  • 1 clove garlic, minced
  • 8 oz. boneless lamb leg sirloin chops, cut 1/2 inch thick
  • 8 C. torn fresh spinach or torn mixed salad greens
  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1/4 C. chopped, seeded cucumber
  • 1/2 C. plain low-fat yogurt
  • 1/4 C. chopped green onions
  • 1/8 to 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 clove garlic, minced
  • 1/4 C. dried tart cherries or golden raisins

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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.

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.)

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