Yogurt dressing best complements the flavor of these veggies.
Ingredients
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
1 tablespoon minced garlic
1 1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
4 loin or rib lamb chops, cut 1 inch thick
3/4 cup peeled and diced (1/4 inch) cucumber
1 diced (1/4 inch) green bell pepper
2 large ripe tomatoes, diced (1/4 inch)
4 scallions, thinly sliced
1 Tbsp chopped fresh dill
1/2 tablespoon plain nonfat yogurt
Juice of 1/2 lemon
1 small clove of garlic, grated
Salt and pepper, to taste
Directions
1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
2. Meanwhile, combine all of the salad ingredients in a single large bowl.
3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.
