• 3 lamb loin chops
• 1/3 cup fat-free vinaigrette dressing
• 1 yellow bell pepper, seeded and quartered
• 1 red onion, quartered
• 1 lb. canned white beans, drained and rinsed
• 4 cups chicory or curly endive leaves, torn

Prepare grill or broiler. Season lamb with salt and pepper to taste. Brush 1 Tbs. dressing over peppers and onions. Transfer meat and vegetables to an oiled grill or broiler pan. Grill 8-10 minutes, turning once or twice, until vegetables are charred and meat is cooked through. Combine beans and 3 Tbs. dressing in a bowl. Line a platter with lettuce and top with beans. Remove lamb from bones and slice into strips. Arrange on top of beans. Cut roasted vegetables into strips and sprinkle over meat. Drizzle on remaining dressing.

Per serving: calories 453, fat 24.6g, 49% calories from fat, cholesterol 67mg, protein 24.4g, carbohydrates 33.6g, fiber 9.0g, sugar 8.8g, sodium 253mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.7, Lean meat: 2.1, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.