American Lamb Loin Chops with Green Bean & Potato Salad
Recipe provided by the American Lamb Board (American Lamb Loin Chops with Green bean and Potato salad | American Lamb).
Green Bean & Potato Salad
0.50 cup Fat free plain Greek yogurt
0.25 cup Extra virgin olive oil
1 Lemon, juiced & zested
2 tbsp Fresh dill, chopped
1 tbsp Fresh chives, chopped
1 tsp Salt
0.50 tsp Pepper
1 Cherry tomatoes, halved
1 lb Green beans, ends trimmed, halved
2 Small new red potatoes, larger potatoes, halved
American Lamb
2.50 American lamb loin chop (about 10 chops)
4 Garlic, minced
3 tbsp Olive oil
1 tsp Salt
0.50 tsp Pepper
1
In a large bowl, whisk together yogurt, oil, lemon juice and zest, dill, chives, salt, pepper and tomatoes; set aside.
2
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.
Ingredients
Green Bean & Potato Salad
0.50 cup Fat free plain Greek yogurt
0.25 cup Extra virgin olive oil
1 Lemon, juiced & zested
2 tbsp Fresh dill, chopped
1 tbsp Fresh chives, chopped
1 tsp Salt
0.50 tsp Pepper
1 Cherry tomatoes, halved
1 lb Green beans, ends trimmed, halved
2 Small new red potatoes, larger potatoes, halved
American Lamb
2.50 American lamb loin chop (about 10 chops)
4 Garlic, minced
3 tbsp Olive oil
1 tsp Salt
0.50 tsp Pepper
