Subj : BH&G 2160
To   : ALL
From : DAVE DRUM
Date : Sat Mar 20 2021 17:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Lamb Salad w/Yogurt Dressing
 Categories: Lamb/mutton, Herbs, Fruits, Beans, Dairy
      Yield: 4 Servings
 
      8 oz Boneless lamb sirloin chops;
           - 3/4" thick
      2 ts Snipped fresh rosemary
           +=OR=+
    3/4 ts Dried rosemary; crushed
      1 cl Garlic; minced
      8 c  Torn fresh spinach or mixed
           - salad greens
     15 oz Can  garbanzo beans; rinsed,
           - drained
    1/4 c  Chopped, seeded cucumber
    1/2 c  Plain yogurt
    1/4 c  Sliced green onions
      1 tb Milk
      1 cl Garlic; minced
    1/8 ts (ea) salt & black pepper
    1/4 c  Golden raisins
 
  Trim fat from chops.
  
  FOR RUB: In a small bowl, combine rosemary and 1 clove
  garlic. Sprinkle rub evenly over chops; rub in with your
  fingers.
  
  For a charcoal grill, place lamb on grill rack directly
  over medium coals. Grill, uncovered for 14 to 17 minutes
  or to desired doneness, turning once halfway through
  grilling. For a gas grill, preheat grill. Reduce heat to
  medium. Place meat on grill rack over heat. Cover and
  grill as above.
  
  Meanwhile, in a large bowl, toss together spinach,
  garbanzo beans, and cucumber. Arrange spinach mixture on
  four dinner plates. For dressing: In a small bowl, combine
  yogurt, green onions, milk, 1 clove garlic, salt, and
  pepper; set aside.
  
  Cut lamb into thin bite-size slices. Arrange lamb on top
  of spinach mixture. Drizzle dressing over salads. Sprinkle
  with golden raisins.
  
  Makes 4 servings.
  
  BROILING DIRECTIONS: Preheat broiler. Place chops on the
  unheated rack of a broiler pan. Broil 3 to 4 inches from
  the heat. Broil for 12 to 15 minutes, or until desired
  doneness, turning once halfway through broiling.
  
  Diabetic Living | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's best to use a chicken that is already dead.
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