Greek Lamb And Cucumber Salad With Yogurt Dressing |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Tasty Greek salad, brunch or side dish. Colorful and nutricious I love lamb so I really liked this....hope you try it and like it. Ingredients:
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 |
1/2 cup plain low-fat yogurt |
1/4 cup chopped green onions |
1/8 to 1/4 teaspoon salt |
1/8 teaspoon pepper |
1 clove garlic, minced |
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.
2. Or use grill for 14 minutes.
3. Cut lamb chops into thin bite-size slices.
4. Meanwhile, in a large bowl toss together spinach, garbanzo beans, and cucumber.
5. Divide spinach mixture among 4 plates. Arrange lamb slices atop spinach mixture.
6. For dressing, in a small bowl combine yogurt, green onions, salt, pepper, and 1 clove garlic.
7. Drizzle dressing over salads.
8. Sprinkle with cherriesor raisins.
9. *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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