Connect & follow
Join Our Mailing List

new signup button



Grilled Lamb Salad 

Grilled lamb is delightful with any green salad, especially this Asian-inspired version.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Yellow/Orange White Green

Preparation time: 2 hours for marinating lamb; 30 minutes for preparation

Serves: 4

Cups of Fruits and Vegetables per Serving: 1.75


  • 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)
    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.

    Credit: Recipe courtesy of Lean on Lamb.

    Nutritional Information per Serving
    Calories: 260 Carbohydrates: 20g
    Total Fat: 9g Cholesterol: 70mg
    Saturated Fat: 2.5g Dietary Fiber: 8g
    % of Calories from Fat: 31% Sodium: 530mg
    Protein: 23g  



    Or search by Color, Group, or Food Category:

    Leave Your Feedback