Moroccan Lamb Salad with Carrots and Mint

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan Lamb Salad with Carrots and Mint Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy