| Yield | 7 |
|---|---|
| Recipes | Dried Pasta - Uncooked Sauces |
| Yield | 7 |
|---|---|
| Recipes | Dried Pasta - Uncooked Sauces |
Greek Lamb and Pasta Salad
3/4 pound lean, boneless leg of lamb
1/4 cup fresh lemon juice
2 teaspoons olive oil
4 cloves garlic minced, divided vegetable cooking spray
3/4 cup minced onion
1/2 seedless unpeeled cucumber (about 10 ounces)
2 cups hot cooked seashell macaroni, cooked without fat or salt
3/4 cup sliced radishes
1/2 cup plain low-fat yogurt (at room temperature)
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped Kalamata olives
fresh basil sprigs
Trim excess fat from lamb and cut into 3/4-inch cubes. Combine lemon juice, oil, and half of garlic in a shallow dish; add lamb, tossing to coat. Cover and marinate in refrigerator 1 hour.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and remaining garlic; saute until tender. Add lamb mixture; cook 5 minutes, browning lamb on all sides. Spoon into a large bowl.
Cut cucumber lengthwise into 4 pieces; cut each piece crosswise into 1/4-inch slices. Add cucumber and next 7 ingredients to lamb mixture; toss well. Top with olives. Spoon onto serving plates; garnish with fresh basil, if desired