Greek Lamb Salad With Yogurt Dressing

For Salad: Combine rosemary and 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.

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

For Dressing: In a small bowl, combine yogurt, green onions, salt, pepper, and garlic. Drizzle dressing over salads. Sprinkle with cherries.