Servings: 4-6
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
AMERICAN 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
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.