Greek Lamb Salad with Yogurt Dressing             
Source: Better Homes and Gardens




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.* 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.)

Nutritional Information
Nutritional facts per serving
calories: 243, total fat: 6g, saturated fat: 2g, cholesterol: 36mg, sodium: 569mg, carbohydrate: 29g, fiber: 8g, protein: 20g, vitamin A: 80%, vitamin C: 63%, calcium: 17%, iron: 42%