Grilled Lamb Salad

Name: Grilled Lamb Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 green onions (sliced); 12 ounce boneless leg of lamb (cut into 1-inch cubes); 4 bamboo skewers; 6 cup cabbage (shredded); 2 carrots (shredded); 2 tablespoon sesame seeds; 1 jicama (small, julienned); 2 tablespoon sugar; 2 tablespoon rice vinegar; 3 tablespoon soy sauce (low sodium); 0.25 cup water; 1 tablespoon vegetable oil

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

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 4
Cuisine: Asian
Difficulty: Medium

Dietary

Nut-Free
Egg-Free
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie
Low-Carb

Ingredients

3 green onions (sliced)
12 ounce boneless leg of lamb (cut into 1-inch cubes)
4 bamboo skewers
6 cup cabbage (shredded)
2 carrots (shredded)
2 tablespoon sesame seeds
1 jicama (small, julienned)
2 tablespoon sugar
2 tablespoon rice vinegar
3 tablespoon soy sauce (low sodium)
0.25 cup water
1 tablespoon vegetable oil

Instructions

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

Notes

Serving Suggestions: Serve with nonfat milk and orange slices/wedges. Tips on Cooking Lamb: Cooking temperature: 145 °F (medium-rare); 160 °F (medium); 170 °F (well-done)

Nutrition (per serving)

Calories: 305
Protein: 21.3 g
Carbohydrates: 19 g
Fat: 16.4 g
Fiber: 5.1 g
Sodium: 532 mg
Saturated Fat: 5 g
Sugar: 12.3 g
Cholesterol: 61 mg