This salad gets its lovely flavor from the special dressing: a combination of mayo, lemon juice, cinnamon, and cayenne. It’s refreshing and satisfying on a hot day.
Heat grill to medium. Rub the lamb with the oil and garlic and season with 1 teaspoon salt and ½ teaspoon pepper.
Grill lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes, then cut into bite-size pieces.
Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and ½ teaspoon salt.
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.