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

Sara Quessenberry
Recipe by Health July 2009


Credit: Con Poulos

Recipe Summary

30 mins
10 mins
40 mins
Makes 4 servings (serving size: 1/4 salad)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

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

  • Use a vegetable peeler to cut carrots into long, thin strips. Add carrots and the remaining ingredients to dressing, and toss. Serve with lamb.

Chef's Notes

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.

Nutrition Facts

227 calories; fat 7g; saturated fat 2g; mono fat 3g; poly fat 1g; protein 21g; carbohydrates 22g; fiber 4g; cholesterol 58mg; iron 2mg; sodium 558mg; calcium 84mg.