Health

Moroccan Lamb Salad With Carrots and Mint

lamb-carrot-salad Con Poulos

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.


  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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