2  teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1  clove garlic, minced

8  ounces boneless lamb leg sirloin chops, cut 1/2 inch thick

8  cups torn fresh spinach or torn mixed salad greens

1  15-ounce can garbanzo beans, rinsed and drained

1/4  cup chopped, seeded cucumber

1/2  cup plain low-fat yogurt

1/4  cup chopped green onions

1/8  to 1/4 teaspoon salt

1/8  teaspoon pepper

1  clove garlic, minced

1/4  cup dried tart cherries or golden raisins

1. Combine rosemary and 1 clove garlic; rub evenly onto lamb chops. Place chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through.* Cut lamb chops into thin bite-size slices.

2. Meanwhile, in a large bowl toss together spinach, garbanzo beans, and cucumber. Divide spinach mixture among 4 plates. Arrange lamb slices atop spinach mixture.

3. For dressing, in a small bowl combine yogurt, green onions, salt, pepper, and 1 clove garlic. Drizzle dressing over salads. Sprinkle with cherries.