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
- Prepare grill.
- 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.
- Whisk together yogurt, lemon juice, cinnamon, cayenne, and remaining 1/2 teaspoon salt in a large bowl.
- 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)