Grilled Lamb Salad with Cumin Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
One 1-pound piece boneless leg of lamb, about 3 inches thick
1/4 cup vegetable oil, plus more for rubbing
2 teaspoons ground cumin
Salt and freshly ground black pepper
3 tablespoons white wine vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon dry mustard
Freshly ground white pepper
4 cups thinly sliced romaine lettuce
One 6-ounce piece of jicama, peeled and cut into matchsticks
1 large carrot, cut into matchsticks
1 medium seedless cucumber, peeled and cut into matchsticks
1/2 cup shredded basil, plus 4 sprigs
2 red jalapeños, seeded and sliced
4 cilantro sprigs
Instructions
Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes.
Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper.
Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.
In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with the cilantro and basil sprigs and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment