Ingredients

• 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
• 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
• 1/2 tablespoon plain nonfat yogurt
• Juice of 1/2 lemon
• 1 small clove of garlic, grated
• Salt and pepper, to taste

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Instructions

1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
2. Meanwhile, combine all of the salad ingredients in a single large bowl.
3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
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.