Moroccan Lamb Salad with Carrots and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Heat grill to medium. 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. Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and 1/2 teaspoon salt. 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. Shortcut: If you're tight on time, you can coarsely grate the carrots in a food processor instead of peeling them into long strips.
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