Post by amirah on Aug 10, 2009 10:01:44 GMT -5
Lamb Souvlaki Salad
POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 8 min
Level of Difficulty: Easy
Tender, marinated lamb goes so well with traditional Greek salad ingredients and tangy yogurt sauce. It's excellent as is or with pita.
1 cup(s) plain fat-free yogurt, Greek-style preferred
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp table salt
1/2 tsp ground cumin, or cumin seeds
1 pound(s) lean leg of lamb, cut 1-inch-thick (about 3 boneless lamb steaks)
1/2 cup(s) mint leaves, fresh, slivered, divided
4 cup(s) romaine lettuce, shredded
1/2 medium English cucumber, diced
1 medium tomato(es), diced
1/2 medium red onion(s), thinly sliced
To make dressing, in a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Place 1/4 cup of dressing and lamb in a resealable food storage bag; seal bag and turn to coat. Refrigerate lamb at least 30 minutes or up to 8 hours. Cover and refrigerate remaining dressing.
Preheat outdoor grill or broiler. If using broiler, line broiler pan with foil for easy cleanup. Lift lamb from marinade and place on grill or broiler pan (discard marinade). Grill or broil lamb, turning once for medium-rare, about 8 minutes, or longer until desired doneness. Remove lamb to cutting board and thinly slice.
Stir 1/4 cup of mint into refrigerated dressing. Place 1 cup shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup lamb. Scatter each with 1/4 of remaining mint, cucumber, tomato and onion. Drizzle each serving with about 2 1/2 tablespoons dressing. Yields 1 salad per serving.
POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 8 min
Level of Difficulty: Easy
Tender, marinated lamb goes so well with traditional Greek salad ingredients and tangy yogurt sauce. It's excellent as is or with pita.
1 cup(s) plain fat-free yogurt, Greek-style preferred
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp table salt
1/2 tsp ground cumin, or cumin seeds
1 pound(s) lean leg of lamb, cut 1-inch-thick (about 3 boneless lamb steaks)
1/2 cup(s) mint leaves, fresh, slivered, divided
4 cup(s) romaine lettuce, shredded
1/2 medium English cucumber, diced
1 medium tomato(es), diced
1/2 medium red onion(s), thinly sliced
To make dressing, in a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Place 1/4 cup of dressing and lamb in a resealable food storage bag; seal bag and turn to coat. Refrigerate lamb at least 30 minutes or up to 8 hours. Cover and refrigerate remaining dressing.
Preheat outdoor grill or broiler. If using broiler, line broiler pan with foil for easy cleanup. Lift lamb from marinade and place on grill or broiler pan (discard marinade). Grill or broil lamb, turning once for medium-rare, about 8 minutes, or longer until desired doneness. Remove lamb to cutting board and thinly slice.
Stir 1/4 cup of mint into refrigerated dressing. Place 1 cup shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup lamb. Scatter each with 1/4 of remaining mint, cucumber, tomato and onion. Drizzle each serving with about 2 1/2 tablespoons dressing. Yields 1 salad per serving.