Yield
Makes 4 servings

How to Make It

Heat grill to medium.

Rub the lamb with the oil and garlic and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes, then cut into bite-size pieces.

Meanwhile, in a large bowl, whisk together the mayonnaise, lemon juice, cinnamon, cayenne, and 1/2 teaspoon salt.

Use a vegetable peeler to cut the carrots into long, thin strips. Add the carrots, mint, raisins, and scallions to the dressing and toss. Serve with the lamb.

Shortcut: If you're tight on time, you can coarsely grate the carrots in a food processor instead of peeling them into long strips.

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Ratings & Reviews

Guezzie's Review

Guezzie
April 22, 2009
Like the other reviewer, I just made the salad part. The flavors blend together in a unique and delicious way, plus the salad is really pretty. However, my hand cramped up from peeling all those carrots into ribbons and my fingernails turned orange! After a while, you can't peel them down beyond a certain point without hurting yourself, so you're left with thin carrot stumps you can either toss in or use for something else. I reduced the mayo to 1/4 c. (used reduced fat olive oil kind) and increased the cinnamon. So tasty, have made twice, but definitely recommend course chopping carrots in a food processor instead of all that peeling. With washing all the produce, etc. this took 45 min to make-yikes!