Greek Lamb Salad with Yogurt Dressing
Ingredients
- 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
Directions
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.)
