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Con Poulos Photo by: Con Poulos

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.

Health JULY 2009

  • Yield: Makes 4 servings (serving size: 1/4 salad)
  • Cook time:10 Minutes
  • Prep time:30 Minutes

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. Prepare grill.

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

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.

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
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Moroccan Lamb Salad With Carrots and Mint recipe

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