Grilled Lamb Salad with Cumin Vinaigrette Recipe

Name: Grilled Lamb Salad with Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-pound piece boneless leg of lamb, about 3 inches thick; 1/4 cup vegetable oil, plus more for rubbing; 2 teaspoons ground cumin; Salt and freshly ground black pepper; 3 tablespoons white wine vinegar; 1 teaspoon honey or agave nectar; 1/2 teaspoon dry mustard; Freshly ground white pepper; 4 cups thinly sliced romaine lettuce; One 6-ounce piece of jicama, peeled and cut into matchsticks; 1 large carrot, cut into matchsticks; 1 medium seedless cucumber, peeled and cut into matchsticks; 1/2 cup shredded basil, plus 4 sprigs; 2 red jalapenos, seeded and sliced; 4 cilantro sprigs

Servings: persons

One 1-pound piece boneless leg of lamb, about 3 inches thick
1/4 cup vegetable oil, plus more for rubbing
2 teaspoons ground cumin
Salt and freshly ground black pepper
3 tablespoons white wine vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon dry mustard
Freshly ground white pepper
4 cups thinly sliced romaine lettuce
One 6-ounce piece of jicama, peeled and cut into matchsticks
1 large carrot, cut into matchsticks
1 medium seedless cucumber, peeled and cut into matchsticks
1/2 cup shredded basil, plus 4 sprigs
2 red jalapenos, seeded and sliced
4 cilantro sprigs

1
Light a grill.
2
Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper.
3
Let stand at room temperature for 10 minutes.
4
Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin.
5
Whisk in the 1/4 cup of oil and season with salt and white pepper.
6
Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes.
7
Transfer the lamb to a carving board; let rest for 5 minutes.
8
In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapenos.
9
Add the dressing and toss well.
10
Transfer to plates.
11
Thinly slice the lamb and arrange the slices on the salad.
12
Garnish with the cilantro and basil sprigs and serve.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 1-pound piece boneless leg of lamb, about 3 inches thick, 1/4 cup vegetable oil, plus more for rubbing, 2 teaspoons ground cumin, Salt and freshly ground black pepper, and more.

Yes, Grilled Lamb Salad with Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lamb Salad with Cumin Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions