Moroccan Lamb Salad With Carrots and Mint

Moroccan Lamb Salad With Carrots and Mint
 Con Poulos
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
boneless lamb leg steaks (about 1 pound total, each 1 inch thick)
1
tablespoon
olive oil
2
cloves garlic, chopped
kosher salt and pepper
1/3
cup
mayonnaise
2
tablespoons
fresh lemon juice
1/4
teaspoon
ground cinnamon
1/8
teaspoon
cayenne pepper
1
pound
carrots, peeled
1/4
cup
fresh mint sprigs
1/4
cup
golden raisins
2
scallions, chopped

Directions

  1. Heat grill to medium. Rub the lamb with the oil and garlic and season with 1 teaspoon salt and ½ teaspoon pepper.
  2. Grill lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes, then cut into bite-size pieces.
  3. Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and ½ teaspoon salt.
  4. Use a vegetable peeler to cut the carrots into long strips. Add carrots, mint, raisins, and scallions to the dressing and toss. Serve with the lamb.


Sara Quessenberry
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 55 %
  • Protein 26 g
  • Carbohydrate 19 g
  • Sugar 11 g
  • Fiber 4 g
  • Fat 26 g
  • Sat Fat 5 g
  • Sodium 953 mg
  • Cholesterol 85 mg
What does this mean? See Nutrition 101.

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