Lamb Souvlaki Salad
(from salonx’s recipe box)
Tender, marinated lamb tops a bed of crisp lettuce and is sprinkled with diced cucumbers, tomatoes and fresh mint. It’s then drizzled with a tangy yogurt sauce. We guarantee you won’t miss the pita.
POINTS® Value: 4
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 25 minutes
Cook time: 8 minutes
Serves 4 people
Categories: lamb
Ingredients
- 1 cup plain fat-free yogurt
- 2 tsp fresh lemon juice
- 1 tsp minced garlic
- 1/2 tsp table salt
- 1/2 tsp ground cumin, or cumin seeds
- 1 pound lean leg of lamb, about 3 boneless lamb steaks cut 3/4- to 1-inch-thick each
- 1/2 cup mint leaves, fresh, cut into slivers
- 4 cup romaine lettuce, cut into shreds
- 1/2 large cucumber(s), English-variety, diced
- 1 medium tomato(es), diced
- 1/2 medium red onion(s), thinly sliced
Directions
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In a small bowl, make dressing by combining yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 cup of dressing into a resealable food storage bag for use as marinade; add lamb. Seal bag and turn to coat. Cover remaining dressing. Refrigerate dressing and lamb at least 30 minutes or up to 8 hours.
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Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil for easy cleanup. Lift lamb from marinade and place lamb 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.
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Stir 1/4 cup of mint into refrigerated dressing. Place 1 cup of shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup of lamb. Scatter each with 1/4 of remaining mint, cucumber, tomato and onion. Drizzle each serving with 2 1/2 tablespoons of dressing.