Moroccan Lamb Salad With Carrots and Mint

lamb-carrot-salad Recipe
Con Poulos
If you're tight on time, coarsely grate carrots in a food processor instead of peeling into long strips.
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Yield:

Makes 4 servings (serving size: 1/4 salad)

Recipe Time

Prep: 30 Minutes
Cook: 10 Minutes

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

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

Preparation

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.

Note:

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.

Sara Quessenberry,

July 2009
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