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Moroccan Lamb Salad with Carrots and Mint

Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 415
  • caloriesfromfat 55 %
  • protein 26 g
  • carbohydrate 19 g
  • sugars 11 g
  • fiber 4 g
  • fat 26 g
  • satfat 5 g
  • sodium 953 mg
  • cholesterol 85 mg

How to Make It

  1. 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.