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Moroccan Lamb Salad With Carrots and Mint

Moroccan Lamb Salad With Carrots and Mint
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2008

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 .

Quick Tip

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

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