Moroccan Lamb Salad With Carrots and Mint

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.