Moroccan Lamb Salad With Carrots and Mint

moroccan-lamb-salad-carrots-mint
Photo by  Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Calories 55 calories from fat
    • Fat 26 g
    • Sat Fat 5 g
    • Cholesterol 85 mg
    • Sodium 953 mg
    • Protein 26 g
    • Carbohydrate 19 g
    • Sugar 11 g
    • Fiber 4 g
  • July 2008

Ingredients

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