Grilled Lamb Salad
Grilled lamb is delightful with any green salad, especially this Asian-inspired version.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
305
Calories
21g
Protein
19g
Carbs
16g
Fat
5g
Fiber
12g
Sugar
532mg
Sodium
Saturated Fat 5 g · Cholesterol 61 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
green onions, sliced
3
boneless leg of lamb, cut into 1-inch cubes
12 ounces · if cubed lamb is not available, ask the butcher to prepare it for you
bamboo skewers
shredded Savoy, Napa, or green cabbage
6 cups
carrots, shredded
2
black or white sesame seeds
2 tablespoons
jicama, julienned
1 small · optional
sugar
2 tablespoons
rice vinegar
2 tablespoons
soy sauce, low sodium
3 tablespoons
water
1/4 cup
vegetable oil
1 tablespoon
Instructions
- 1
Mix marinade/dressing ingredients; divide evenly.
- 2
Place lamb cubes in a glass dish; pour half of the marinade/dressing over the lamb.
- 3
Cover and refrigerate at least two hours.
- 4
In a large bowl, toss cabbage, carrots, jicama (optional), onions, and sesame seeds.
- 5
Remove lamb and discard marinade.
- 6
Soak bamboo skewers in water for 30 minutes; divide lamb among the 4 skewers.
- 7
On hot grill, cook the lamb skewers 5 to 6 minutes per side (or to desired degree of doneness).
- 8
Remove lamb from skewers, add to salad, and toss.
- 9
To serve, divide salad evenly on four plates. Drizzle with remaining dressing.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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