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.
Ingredients
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2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1 clove garlic, minced
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8 ounces boneless lamb leg sirloin chops, cut 1/2 inch thick
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8 cups torn fresh spinach or torn mixed salad greens
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1 15-ounce can garbanzo beans, rinsed and drained
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1/4 cup chopped, seeded cucumber
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1/2 cup plain low-fat yogurt
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1/4 cup chopped green onions
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1/8 to 1/4 teaspoon salt
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1/8 teaspoon pepper
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1 clove garlic, minced
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1/4 cup dried tart cherries or golden raisins
Directions
1.
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.
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.)
Nutrition information
Calories 243, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 36 mg, Sodium 569 mg, Carbohydrate 29 g, Fiber 8 g, Protein 20 g. Daily Values: Vitamin A 80%, Vitamin C 63%, Calcium 17%, Iron 42%.
Percent Daily Values are based on a 2,000 calorie diet
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