Yogurt dressing best complements the flavor of these veggies.

　　

Ingredients

Servings: Makes 2 servings

　　

Marinade:

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

　　

For the salad:

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

　　

For the dressing:

1/2 tablespoon plain nonfat yogurt

　　Juice of 1/2 lemon

　　1 small clove of garlic, grated

　　Salt and pepper, to taste

　　

Step 1

1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.

　　

Step 2

2. Meanwhile, combine all of the salad ingredients in a single large bowl.

　　

Step 3

3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.

　　

Step 4

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.