American Lamb Loin Chops with Green bean and Potato salad

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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.