Spiced Lamb with Cooling Yogurt Sauce

SmartPoints® value per serving
Total Time
17 min
7 min
10 min
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 yogurt

½ cup(s)

English cucumber(s)

¼ medium, halved, seeded, and thinly sliced (1/2 cup)

mint leaves

1 Tbsp, fresh, thinly sliced

table salt

¼ tsp

table salt


raw lean ground lamb

1 pound(s)

ginger root

2 tsp, fresh, peeled and minced

garlic clove(s)

1 medium clove(s), crushed with a press

ground cumin

1 tsp


½ tsp, hot, preferably smoked

romaine lettuce

2 cup(s), shredded, very thinly sliced


  1. Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
  2. Stir together the yogurt, cucumber, mint, and the pinch of salt in a serving bowl. Refrigerate, covered, until ready to use.
  3. 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.
  4. 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.


Adding the couscous will affect the SmartPoints value.

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