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Grilled Lamb Salad

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

  • 30 minutes
  • 4 Servings
  • $6.00 - $8.99

Ingredients

  • 3 green onions
  • 12 ounces boneless leg of lamb, cut into 1-inch cubes
  • 4 bamboo skewers
  • 6 cups shredded Savoy, Napa, or green cabbage
  • 2 carrots
  • 2 tablespoons black or white sesame seeds
  • 1 small jicama, julienned

Steps

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.

Ingredients

Serving Size: 1/4 of the recipe

NutrientsAmount
Total Calories260
Total Fat9 g
Saturated Fat3 g
Monounsaturated Fat5 g
Polyunsaturated Fat4 g
Linoleic Acid1 g
α-Linolenic Acid0.2 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol70 mg
Carbohydrates20 g
Dietary Fiber8 g
Total Sugars9 g
Added Sugars included6 g
Protein23 g
Minerals
Calcium100 mg
Potassium643 mg
Sodium360 mg
Copper217 mcg
Iron3 mg
Magnesium57 mg
Phosphorus194 mg
Selenium16 mg
Zinc3 mg
Vitamins
Vitamin A279 mcg RAE
Vitamin B60.4 mg
Vitamin B121.2 mcg
Vitamin C54 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K85 mcg
Folate123 mcg DFE
Thiamin0.2 mg
Riboflavin0.3 mg
Niacin5 mg
Choline67 mg

Source:

  • Produce for Better Health Foundation