Charred Lamb Salad
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon hot chili powder
- Pinch of cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 boneless lamb chops or cuts from leg of lamb, about 5 ounces each
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1⁄2 cup shaved carrots
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 8 cups mixed greens
- Vinaigrette of choice, such as Chile- Lime Vinaigrette
- Pomegranate seeds for garnish (optional)
Instructions:
Tender, flavorful lamb charred crispy on the outside and medium-rare on the inside makes vinaigrette-dressed salad greens into a hearty meal. The spices make this salad taste like something out of the eastern Mediterranean and make the small amount of lamb ultimately satisfying. Serve this salad with toasted pita or crusty bread. The pomegranate seeds add a nice crunch and crisp acidity to this salad
- Mix the paprika, chili powder, cayenne, cinnamon, cumin, coriander, salt, and black pepper together. Set aside.
- Preheat the oven to 400°F. Also preheat the grill on mediumhigh, or heat a cast iron or heavy sauté pan on medium-high.
- Rub the lamb with the olive oil, then roll each piece in the spice mixture to coat. Char on the grill, marking both sides, or in the pan, about 2 minutes on each side.
- Transfer the lamb to a baking pan and bake in the oven for 10 minutes. Set aside to rest.
- In a large bowl, toss the mint, cilantro, carrots, bell peppers, and greens with the vinaigrette. Slice the lamb and arrange on top of the salad. Garnish with pomegranate seeds, if using.