Serves 4
305 cal · 152 min
Grilled Lamb Salad
Recipe GLPR4619a4aedf287f
Tender cubed lamb marinated and grilled on skewers, then tossed with a crisp Asian-inspired cabbage slaw dressed in a tangy sesame vinaigrette. Fresh vegetables and toasted sesame seeds complete this light yet satisfying salad.
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Ingredients
3 green onions, sliced
12 ounces boneless leg of lamb, cut into 1-inch cubes
4 bamboo skewers
6 cups shredded Savoy cabbage, Napa cabbage, or green cabbage
2 carrots, shredded
2 tablespoons black or white sesame seeds
1 small jicama, julienned (optional)
2 tablespoons sugar
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1/4 cup water
1 tablespoon vegetable oil
Directions
In a small bowl, whisk together the sugar, rice vinegar, soy sauce, water, and vegetable oil until the sugar dissolves. Divide the marinade equally in half, setting one portion aside for the dressing and reserving the other half for marinating the lamb.
Place the lamb cubes in a glass or ceramic dish. Pour the reserved half of the marinade over the lamb, tossing gently to coat all pieces evenly.
Cover the lamb dish with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to infuse.
While the lamb marinates, place the bamboo skewers in a shallow bowl and cover completely with water. Let soak for at least 30 minutes to prevent scorching during grilling.
In a large mixing bowl, combine the shredded cabbage, shredded carrots, green onions, sesame seeds, and julienned jicama if using. Set the vegetable mixture aside at room temperature.
Remove the lamb from the refrigerator and carefully remove each cube from the marinade, discarding the used marinade. Pat the lamb dry with paper towels.
Remove the bamboo skewers from the water and pat dry. Thread the lamb cubes evenly onto the 4 skewers, dividing them equally and leaving a small gap between cubes for even cooking.
Preheat your grill to high heat and lightly oil the grill grates. Place the lamb skewers on the hot grill and cook for 5 to 6 minutes per side, rotating once. The lamb is done when the internal temperature reaches 145°F for medium-rare doneness (adjust cooking time if you prefer more well-done lamb).
Carefully remove the lamb skewers from the grill and let rest for 2 minutes. Slide the lamb cubes off the skewers into the bowl with the prepared vegetable mixture.
Toss the salad gently but thoroughly to combine the warm lamb with the vegetables, then divide the salad evenly among four serving plates.
Drizzle each plate with an equal portion of the reserved dressing and serve immediately while the lamb is still warm.
