Grilled Lamb Salad
By Fruits & Veggies - More Matters
Grilled lamb is delightful with any green salad, especially this Asian-inspired version.

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  • Prep Time: 2 hours for marinating lamb; 30 minutes for preparation
Category: Main Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 1.75
Think Variety; Think Color: Yellow/Orange, White, Green

Ingredients

  • 2 tbsp sugar
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • ¼ cup water
  • 1 tbsp vegetable oil
  • 12 oz boneless leg of lamb, cut into 1-inch cubes
  • 4 bamboo skewers
  • 6 cups shredded Savoy, Napa, or green cabbage
  • 2 carrots, shredded
  • 3 green onions, sliced
  • 2 tbsp black or white sesame seeds
  • 1 small jicama, julienned (optional)
  • Directions

    1. Mix marinade/dressing ingredients; divide evenly.
    2. Place lamb cubes in a glass dish; pour half of the marinade/dressing over the lamb. Cover and refrigerate at least two hours.
    3. In a large bowl, toss cabbage, carrots, jicama (optional), onions, and sesame seeds. Remove lamb and discard marinade.
    4. Soak bamboo skewers in water for 30 minutes; divide lamb among the 4 skewers.
    5. On hot grill, cook the lamb skewers 5-6 minutes per side (or to desired degree of doneness).
    6. Remove lamb from skewers, add to salad, and toss. To serve, divide salad evenly on 4 plates.
    7. Drizzle with remaining dressing.

    Nutritional Information

    • Calories:    260
    • Carbohydrates:    20g
    • Total Fat:    9g
    • Cholesterol:    70mg
    • Saturated Fat:   2.5g
    • Dietary Fiber:    8g
    • % of Calories from Fat:    31%
    • Sodium:    530 mg
    • Protein:    23g
    • Recipe Credit
    • Recipe courtesy of Lean on Lamb.

     

     

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