Moroccan Lamb Salad With Carrots And Mint

• 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

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