Light Mediterranean Salad With Lamb Chops

• 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

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

extravirgin olive oil, lemon, garlic, tabasco sauce, paprika, salt, loin, cucumber, green bell pepper, tomatoes, scallions, dill, nonfat yogurt, lemon, clove of garlic, salt

Taken from www.epicurious.com/recipes/food/views/light-mediterranean-salad-with-lamb-chops-242446 (may not work)