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Moroccan Lamb Salad With Carrots and Mint

 Con Poulos
Serves 4 Hands-On Time: 30m Total Time: 30m

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 1/2 teaspoon pepper. Grill to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes, then cut into bite-size pieces.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and 1/2 teaspoon salt.
  3. Use a vegetable peeler to cut the carrots into long, thin strips. Add the carrots, mint, raisins, and scallions to the dressing and toss. Serve with the lamb.
By Sara Quessenberry,  August 2008
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Quick Tip

If you’re tight on time, you can coarsely grate the carrots in a food processor instead of peeling them into long strips.

Nutritional Information

  • Per Serving
  • Calories 415Calories From Fat 55
  • Protein  26g
  • Carbohydrate  19g
  • Sugar  11g
  • Fiber  4g
  • Fat  26g
  • Sat Fat  5g
  • Sodium  953mg
  • Cholesterol  85mg
What does this mean? See Nutrition 101.

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