Lamb Souvlaki Salad
Plain fat free yogurt
Fresh lemon juice
½ tsp(s), or cumin seeds
Uncooked lean and trimmed lamb leg(s)
1 pound(s), about 3 boneless lamb steaks cut 3/4- to 1-inch-th
½ cup(s), fresh, cut into slivers
4 cup(s), cut into shreds
½ large, Seedless English variety, diced
1 medium, diced
½ medium, thinly sliced
- In a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 cup of dressing into a resealable food storage bag; add lamb. Seal bag and turn to coat. Cover remaining yogurt mixture (this will be the dressing). Refrigerate dressing and lamb at least 30 minutes or up to 8 hours.
- 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, 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 of shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup of lamb. Scatter with remaining mint, 1/4 cup each of cucumber and tomato, and 2 tablespoons of onion. Repeat with remaining ingredients to make 4 salads. Drizzle each with 2 1/2 tablespoons of dressing and serve.