Moroccan Lamb Salad

• 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 cup2 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

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.

lean lamb loin chops, garlic, kosher salt, black pepper, percent, lemon juice, ground cinnamon, cayenne pepper, carrots, fresh mint sprigs, golden raisins, scallions

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-salad-50186085 (may not work)