Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing In preparation for Thanksgiving, we had a really healthy salad for dinner the night before. Ingredients: 5-6 lamb chops 1/4 cup fresh thyme Juice of 1 1/2 lemons Olive oil, salt and pepper 2 peaches, cut in quarters with pits removed 6 thick slices of haloumi cheese 1/4 greek yogurt 4-5 cups baby spinach A handful of cherry tomatoes Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes. High-res

Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing

In preparation for Thanksgiving, we had a really healthy salad for dinner the night before.

Ingredients:

  • 5-6 lamb chops
  • 1/4 cup fresh thyme
  • Juice of 1 1/2 lemons
  • Olive oil, salt and pepper
  • 2 peaches, cut in quarters with pits removed
  • 6 thick slices of haloumi cheese
  • 1/4 greek yogurt
  • 4-5 cups baby spinach
  • A handful of cherry tomatoes

Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes.

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