Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Sara Quessenberry
Recipe by Real Simple August 2008

Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

415 calories; calories from fat 55%; protein 26g; carbohydrates 19g; sugars 11g; fiber 4g; fat 26g; saturated fat 5g; sodium 953mg; cholesterol 85mg.
Advertisement