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Moroccan Lamb Salad With Carrots and Mint

Con Poulos
Prep time 30 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 1/4 salad)
If you're tight on time, coarsely grate carrots in a food processor instead of peeling into long strips.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.