Grilled Lamb Salad
Grilled lamb is delightful with any green salad, especially this Asian-inspired version.
- Yield
- 4 Servings
- Serving size
- 1/4 of the recipe
- Rating
- 3.98 of 5 (140 ratings)
Food groups
- Protein Foods: 2 ounces
- Vegetables: 1 3/4 cups
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
- 2 carrots, shredded
- 2 tablespoons black or white sesame seeds
- 1 small jicama, julienned (optional)
- For the marinade/dressing:
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce, low sodium
- 1/4 cup water
- 1 tablespoon vegetable oil
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 305.09 |
| Total Fat | 16.43 g |
| Saturated Fat | 5.03 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 60.71 mg |
| Carbohydrates | 18.96 g |
| Dietary Fiber | 5.06 g |
| Total Sugars | 12.35 g |
| Added Sugars included | 6 g |
| Protein | 21.26 g |
| Calcium | 91 mg |
| Potassium | 638 mg |
| Sodium | 531.69 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 61 mg |
| Phosphorus | 228 mg |
| Selenium | 21 mg |
| Zinc | 3 mg |
| Vitamin A | 263 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.6 mcg |
| Vitamin C | 53 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 136 mcg |
| Folate | 94 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5 mg |
| Choline | 85 mg |
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)
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-lamb-salad. Federal works are public domain in the United States.