Moroccan Lamb Salad With Carrots and Mint |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If you're tight on time, coarsely grate carrots in a food processor instead of peeling into long strips. Ingredients:
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 |
Directions:
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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