Moroccan Lamb Salad With Carrots and Mint

Con Poulos
If you're tight on time, coarsely grate carrots in a food processor instead of peeling into long strips.
Makes 4 servings (serving size: 1/4 salad)


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1 1/4 pounds lean lamb loin chops, trimmed (1-inch thick)
2 garlic cloves, chopped
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/3 cup 2 percent Greek-style yogurt
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


Prep: 30 Minutes
Cook: 10 Minutes

1. Prepare grill.

2. Rub lamb with garlic, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill on medium heat 4–5 minutes per side (medium-rare) or to desired doneness. Let rest 5 minutes, then cut into bite-size pieces, discarding bones.

3. Whisk together yogurt, lemon juice, cinnamon, cayenne, and remaining 1/2 teaspoon salt in a large bowl.

4. Use a vegetable peeler to cut carrots into long, thin strips. Add carrots and the remaining ingredients to dressing, and toss. Serve with lamb.

Created date

June 2009

Nutritional Information

Calories 227
Fat 7 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 21 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 58 mg
Iron 2 mg
Sodium 558 mg
Calcium 84 mg