Moroccan Lamb Salad With Carrots and Mint

If you're tight on time, coarsely grate carrots in a food processor instead of peeling into long strips.

Yield: Makes 4 servings (serving size: 1/4 salad)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 58mg
  • Iron: 2mg
  • Sodium: 558mg
  • Calcium: 84mg

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. 1. Prepare grill.
  2. 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. 3. Whisk together yogurt, lemon juice, cinnamon, cayenne, and remaining 1/2 teaspoon salt in a large bowl.
  4. 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.

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