Savory Lamb & Yogurt Sauce
1 MWLC Dressing Packet
Suitable for Freedom Plans 1, 2, 3, 4, 6, 7 only
1 portion Lamb Chop
5 sprays “I Can’t Believe It’s Not Butter”
1 tsp Rosemary
1 tsp Thyme
2 tsp Garlic Cloves, minced
½ Lemon, juiced
1 portion Plain Non-Fat Yogurt
1 MWLC Honey Mustard Dressing Packet
1 tsp Dill, fresh
¼ cup cooked Brown Rice
Combine “I Can’t Believe It’s Not Butter”, rosemary, thyme, garlic, and lemon juice in a small bowl and stir until thoroughly mixed. Place one portion of lamb chop into the bowl. Rub marinade over the entire lamb chop. Refrigerate the lamb for a half hour soaking in the marinade. On a grill set to 250 degrees, cook the lamb, flipping the chop as needed, until the inside of the lamb chop reads 145 degrees to 170 degrees depending on how well you like your lamb chop cooked. 145 degrees being medium done, 170 degrees being well done. In a small pan boil brown rice on your stove top until soft per directions on the box.
Combine the yogurt, honey mustard dressing and dill to create a sauce. Spread the sauce over top of the lamb chop. Place lamb chop on the warm steamed brown rice and enjoy.