Grilled Lamb Salad
Grilled lamb is delightful with any green salad, especially this Asian-inspired version.
Ingredients
- 3 green onions, sliced
- 12 ounces boneless leg of lamb, cut into 1-inch cubes(if cubed lamb is not available, ask the butcher to prepare it for you)
- bamboo skewers
- 6 cups shredded Savoy, Napa, or green cabbage
+ 9 more ingredients
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.
Nutrition Estimate
398Calories
28gProtein
18gCarbs
24gFat
Per serving • Estimated by Blinner AI