More Lamb Recipes
Lamb Loin Chops with Green Bean & Potatoe
Salad
Ingredients
Green Bean and Potato Salad
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
Lamb
2-1/2 pounds American Lamb loin chops (or 10 loin chops)
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Directions
Green Bean and 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 a gas grill to high. Grill chops about 6 minutes per side or until cooked to 145°F for medium-rare. Remove chops to a clean plate; let rest 5 minutes.
Toss Potato Green Bean Salad and serve with the lamb.
Recipe courtesy of the American Lamb
- See more at: http://www.americanlamb.com/consumer/lamb-loin-chops-green-bean-potato-salad/#sthash.AV84DcWU.dpuf
