2 boneless lamb leg steaks (about 1 pound total, each 1 inch thick)
1 tablespoon olive oil
2 cloves garlic, chopped
Kosher salt and pepper
1/3 cup mayonnaise
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
How to Make It
Heat grill to medium.
Rub the lamb with the oil and garlic and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill 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 1/2 teaspoon salt.
Use a vegetable peeler to cut the carrots into long, thin strips. Add the carrots, mint, raisins, and scallions to the dressing and toss. Serve with the lamb.
Shortcut: If you're tight on time, you can coarsely grate the carrots in a food processor instead of peeling them into long strips.
Like the other reviewer, I just made the salad part. The flavors blend together in a unique and delicious way, plus the salad is really pretty. However, my hand cramped up from peeling all those carrots into ribbons and my fingernails turned orange! After a while, you can't peel them down beyond a certain point without hurting yourself, so you're left with thin carrot stumps you can either toss in or use for something else.
I reduced the mayo to 1/4 c. (used reduced fat olive oil kind) and increased the cinnamon. So tasty, have made twice, but definitely recommend course chopping carrots in a food processor instead of all that peeling. With washing all the produce, etc. this took 45 min to make-yikes!
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