Ingredients
- 1 pound tiny new potatoes
- 1 large clove garlic
- 1 small clove garlic
- ¼ teaspoon hot-pepper flakes
- Few shakes of cinnamon
- 8 ounces butterflied leg of lamb
- 1 bunch arugula
- 2 cups nonfat plain yogurt
- 2 tablespoons white-wine vinegar
- 8 ounces Kirby cucumbers
- 6 cherry tomatoes
- 5 Greek Kalamata olives, or Italian or French black olives
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
622 calories; 18 grams fat; 7 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 9 grams dietary fiber; 26 grams sugars; 43 grams protein; 82 milligrams cholesterol; 352 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Turn on broiler if using.
- Scrub potatoes, and cook in water to cover in covered pot until they are tender, 10 to 20 minutes, depending on size.
- Put large clove of garlic through press, then mix in a small bowl with hot-pepper flakes and cinnamon. Using your fingers, rub mixture into both sides of the lamb. Prepare stove top grill, if using. Broil or grill lamb for 2 to 5 minutes, until it is browned but still pink inside.
- Trim the tough stems from the arugula, wash thoroughly and dry.
- Mix the yogurt and vinegar in a small bowl. Wash, trim and cut the cucumbers into half-inch pieces or smaller, and add to the bowl; mince the remaining clove of garlic, and add.
- Cut the cooked lamb into julienne strips, and set aside.
- Wash and halve the tomatoes, and add to the yogurt. Pit and chop the olives, and add; season with pepper.
- Cut cooked potatoes into halves or quarters, depending on size, and add to yogurt mixture.
- Arrange the arugula on two plates. Place sliced lamb to one side, potato salad on the other.
45 minutes
Dining and Cooking