Grilled Lamb Salad
Looking to add a touch of Middle Eastern flair to your dinner table? This recipe combines tender grilled lamb skewers with a refreshing yogurt dressing bursting with Mediterranean flavors. The succulent lamb pairs perfectly with a vibrant salad tossed with fresh herbs, crisp cucumbers, and sweet cherry tomatoes. Whether you're hosting a gathering or simply craving a flavorful meal, this dish is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 cup plain yogurt
- 1/4 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground black pepper, plus more, to taste
- 1/4 tsp. paprika
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1 tsp. fresh lemon juice
- 1 cucumber, peeled, seeded and chopped
- 6 oil-packed sun-dried tomatoes, chopped
- 1 1/2 lb. boneless leg of lamb, trimmed and cut into 1-inch
- cubes
- 2 Tbs. extra-virgin olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. paprika
- 1/2 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1 heart of romaine lettuce, torn into bite-size pieces
- 2 cucumbers, peeled and cut into slices 1/4 inch thick
- 2 cups cherry tomatoes, halved
Instructions
- To make the dressing, in a blender or food processor, combine the yogurt, the 1/4 tsp. salt, the 1/2 tsp. black pepper, the paprika, cumin, cayenne, lemon juice, cucumber and sun-dried tomatoes. Puree until smooth. Adjust the seasonings with salt and black pepper. Transfer the dressing to a bowl, cover and refrigerate until ready to use.
- Put the lamb cubes in a bowl and add the olive oil, salt, black pepper and paprika. Turn the lamb to coat, then marinate at room temperature for at least 30 minutes or in the refrigerator for up to several hours.
- Prepare a hot fire in a grill. If using bamboo skewers, soak 8 skewers in water for about 30 minutes.
- Thread the lamb onto the skewers. Place the skewers on the grill and cook, turning them several times, until lightly charred, 6 to 8 minutes total for medium-rare. For medium, cook for 2 to 3 minutes more. Transfer the skewers to a platter and let rest for a few minutes.
- In a bowl, combine the mint, parsley and lettuce. Divide among individual plates and add the cucumber slices and cherry tomatoes. Drizzle with the dressing, top each salad with 2 skewers of lamb and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day,</i> by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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