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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 leg of lamb |
||
| Calories 336 | ||
| Calories from Fat 299 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.3g | 51% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 19.3g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 641mg | 26% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.0g | ||
| Protein 6.4g | 12% | |
Middle Eastern Lamb Salad With Spinach & Feta (Low Carb)
SERVES 4
Ingredients
lamb
- 1/2 leg of lamb, bone removed & butterflied (about 3 lbs)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash thyme
- 1 teaspoon ground cumin
- 2 garlic cloves, pressed
salad
- 1/2 cup pecan pieces
- 4 ounces feta cheese (4/5 of a cup)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 2 cups baby spinach leaves
- 1 cup mint leaf, coarsely chopped
- salt, to taste
- pepper, to taste
Directions
1
Preheat oven to 350°F.2
Rub the lamb all over with the oil and then with the seasonings.3
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).4
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.5
In a bowl, cobine the remaining ingredients and toss to mix.6
Sprinkle the pecans over the top of the tossed salad.7
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > Asian > S.W. (Middle Eastern)
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: PaulaG
On Jul 20, 2006
This makes a fantastic summer time meal. I used some leftover lamb that I sliced and sauteed lightly before topping the greens. I really enjoyed the combination of flavors.
From: Sackville
On Jun 27, 2006
What a great "hot day" meal. I used leg of lamb steaks, swapped the spinach for romaine lettuce and used cashews instead of pecans. Loved the spices on the lamb and the dressing on the greens. The mint adds such a nice finishing touch to this, make sure to use lots!
From: ellie_
On Jun 25, 2006
This is great and perfect for summer! I had no idea how to butterfly a leg of lamb, so mine took longer to cook than indicated but this salad was delicious. I also used walnuts instead of pecans, but I don't think that made much of a difference in this wonderful salad. Thanks for sharing this keeper - can't wait to make this again, only next time I'll ask the butcher to bone and butterfly the lamb for me!
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