Spiced Lamb with Cooling Yogurt Sauce
- Total Time
- 0:17
- Prep
- 0:07
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Moderate
A bowl of piping hot whole-wheat couscous sprinkled with a generous dose of thinly sliced scallions and mint is the perfect side.
-
plain fat free yogurt½ cup(s)
-
English cucumber(s)¼ medium, halved, seeded, and thinly sliced (1/2 cup)
-
mint leaves1 Tbsp, fresh, thinly sliced
-
table salt¼ tsp
-
table salt⅛ tsp
-
lean ground lamb1 pound(s)
-
ginger root2 tsp, fresh, peeled and minced
-
garlic clove(s)1 clove(s), medium, crushed with a press
-
ground cumin1 tsp
-
paprika½ tsp, hot, preferably smoked
-
romaine lettuce2 cup(s), shredded, very thinly sliced
- Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
- Stir together the yogurt, cucumber, mint, and the pinch of salt in a serving bowl. Refrigerate, covered, until ready to use.
- Mix together the lamb, ginger, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt in a medium bowl just until well blended. With damp hands, form the lamb mixture into 8 (1/2-inch-thick) oval patties. Thread one patty on each of 8 (6- to 8-inch) metal skewers.
- Place the skewers on the grill rack and grill, turning, until the lamb is browned and cooked through, about 10 minutes. Remove the patties from the skewers. Spread the romaine on a small platter and place the lamb patties on top. Serve with the yogurt sauce. Yields (1/2 cup romaine, 2 lamb patties, and 1/4 cup yogurt sauce per serving.