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Mediterranean Lamb Salad
1/17/2007 --
Ingredients
1 pound boneless leg of lamb steaks, 1-1 ½ inches thick
1 ½ teaspoon kosher salt, divided
freshly ground pepper to taste
2 medium cucumbers, peeled, halved, seeded and diced
2 large tomatoes, diced
1 15-ounce can chickpeas, rinsed
½ cup minced red onion
¼ cup crumbled feta cheese
¼ cup sliced fresh mint leaves
¼ cup lemon juice
1 teaspoon extra-virgin olive oil
Procedure
- Preheat grill to high. Sprinkle lamb with ½ teaspoon salt and pepper. Grill the lamb for 2-4 minutes per side for medium, depending on the thickness of the steaks. Transfer to a cutting board and let rest for at 5 minutes before thinly slicing across the grain.
- Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt and more pepper to taste; stir to combine. Serve topped with the sliced lamb.
Makes 6 servings.
Active minutes: 30
Total: 30
Per Serving: 256 calories; 9g fat (3g sat fat, 4g mono); 54mg cholesterol; 23g carbohydrate; 21g protein; 5g fiber; 713mg sodium.
Nutrition Bonus: Vitamin C (35% daily value), Selenium (29% dv), Zinc (27% dv), Folate (23% dv), Potassium (19% dv), Iron (15% dv), Vitamin A (15% dv).
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