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.