Moroccan Lamb Salad With Carrots And Mint

• 2 boneless lamb leg steaks (about 1 pound total, each 1 inch thick)
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• Kosher salt and pepper
• 1/3 cup mayonnaise
• 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. Heat grill to medium.
2. 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.
3. Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and 1/2 teaspoon salt.
4. 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.
5. If you're tight on time, you can coarsely grate the carrots in a food processor instead of peeling them into long strips.

total, olive oil, garlic, kosher salt, mayonnaise, lemon juice, ground cinnamon, cayenne pepper, carrots, fresh mint sprigs, golden raisins, scallions

Taken from www.myrecipes.com/recipe/moroccan-lamb-salad-with-carrots-mint-0 (may not work)