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Moroccan Lamb Salad with Carrots and Mint

Moroccan Lamb Salad with Carrots and Mint

Real Simple AUGUST 2008

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 55%
  • Protein: 26g
  • Carbohydrate: 19g
  • Sugars: 11g
  • Fiber: 4g
  • Fat: 26g
  • Saturated fat: 5g
  • Sodium: 953mg
  • Cholesterol: 85mg

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Moroccan Lamb Salad with Carrots and Mint Recipe