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Grilled Lamb Salad with Cumin Vinaigrette

Grilled Lamb Salad with Cumin Vinaigrette
Grilled Lamb Salad with Cumin Vinaigrette is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 18g of fat, and a total of 272 calories. Head to the store and pick up cucumber, ground cumin, carrot, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper.
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CuminCumin
LambLamb
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
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2
Let stand at room temperature for 10 minutes.
3
Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin.
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4
Whisk in the 1/4 cup of oil and season with salt and white pepper.
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SaltSalt
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5
Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes.
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LambLamb
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6
Transfer the lamb to a carving board; let rest for 5 minutes.
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LambLamb
7
In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeos.
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RomaineRomaine
CarrotCarrot
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8
Add the dressing and toss well.
9
Transfer to plates. Thinly slice the lamb and arrange the slices on the salad.
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10
Garnish with the cilantro and basil sprigs and serve.
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CilantroCilantro
BasilBasil
DifficultyHard
Ready In45 m.
Servings4
Health Score49
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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