Lamb Loin Chops with Green Bean & Potato Salad
Servings:
4
4
Prep Time:
15 mins.
15 mins.
Cook Time:
20 mins.
20 mins.
Ingredients
- 8 American Lamb loin chops, 4 ounces each
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fat-free plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry tomatoes, halved
- 1 pound green beans, ends trimmed, halved
- 2 pounds small red new potatoes, larger potatoes halved
Preparation
- To make Green Bean & Potato Salad, in a large bowl, whisk together yogurt, oil, lemon juice and zest, dill, chives, salt, pepper and tomatoes; set aside.
- In a large saucepan, bring 6 cups water to a boil. Add beans; cook until tender, 3 to 5 minutes. Remove with a slotted spoon; add to bowl with dressing. Add potatoes to already simmering water; cook until tender, about 10 minutes. Drain potatoes; add to bowl. Toss to coat.
- In a small bowl, combine garlic, oil, salt and pepper.
- Place lamb chops on a large tray. Rub garlic oil mixture all over chops; set aside.
- Heat grill to high. Grill chops about 6 minutes per side or until cooked to 145°F for medium-rare. Remove chops; let rest 5 minutes. Serve with salad.
Source: American Lamb Board
