Lamb Loin Chops with Green Bean & Potato Salad
In a large bowl, whisk together yogurt, olive oil, lemon juice and zest, dill, chives, salt, pepper, and cherry tomatoes; set aside.
In a large saucepan bring 6 cups water to a boil. Add green beans and cook until tender, 3 to 5 minutes. Remove with a slotted spoon and add to bowl with dressing. Add potatoes to already simmering water and cook until tender, about 10 minutes. Drain potatoes and add to bowl. Toss to coat.
Combine garlic, olive oil, salt, and pepper in a small bowl. Place lamb chops on large tray and rub garlic oil mixture all over lamb loin chop; set aside while grill heats.
On a gas grill, turn all burners to high, close lid and heat until grates are hot, about 15 minutes. Scrape grates clean. Grill lamb chops about 6 minutes per side or until cooked to 145 for medium rare. Remove to clean plate and let rest 5 minutes. Toss potato salad again and serve with lamb chops.
lamb loin chops
cloves garlic, minced
For Potato Green Bean Salad
fat free plain greek yogurt
extra virgin olive oil
lemon, zested and juiced
chopped fresh dill
chopped fresh chives
cherry tomatoes, cut in half
green beans, ends trimmed and cut in half
small red new potatoes, larger ones cut in half