Grilled Lamb Salad

Name: Grilled Lamb Salad
Yield: 4 Servings
Ingredients: 3 green onions, sliced; 12 ounces boneless leg of lamb, cut into 1-inch cubes (if cubed lamb is not available, ask the butcher to prepare it for you); bamboo skewers; 6 cups shredded Savoy, Napa, or green cabbage; 2 carrots, shredded; 2 tablespoons black or white sesame seeds; 1 small jicama, julienned (optional); For the marinade/dressing:; 2 tablespoons sugar; 2 tablespoons rice vinegar; 3 tablespoons soy sauce, low sodium; 1/4 cup water; 1 tablespoon vegetable oil

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Grilled lamb is delightful with any green salad, especially this Asian-inspired version.

Makes

4 Servings

Ingredients

3 green onions, sliced
12 ounces boneless leg of lamb, cut into 1-inch cubes (if cubed lamb is not available, ask the butcher to prepare it for you)
bamboo skewers
6 cups shredded Savoy, Napa, or green cabbage
2 carrots, shredded
2 tablespoons black or white sesame seeds
1 small jicama, julienned (optional)
For the marinade/dressing:
2 tablespoons sugar
2 tablespoons rice vinegar
3 tablespoons soy sauce, low sodium
1/4 cup water
1 tablespoon vegetable oil

Directions

Mix marinade/dressing ingredients; divide evenly.
Place lamb cubes in a glass dish; pour half of the marinade/dressing over the lamb.
Cover and refrigerate at least two hours.
In a large bowl, toss cabbage, carrots, jicama (optional), onions, and sesame seeds.
Remove lamb and discard marinade.
Soak bamboo skewers in water for 30 minutes; divide lamb among the 4 skewers.
On hot grill, cook the lamb skewers 5 to 6 minutes per side (or to desired degree of doneness).
Remove lamb from skewers, add to salad, and toss.
To serve, divide salad evenly on four plates. Drizzle with remaining dressing.

Notes

Serving Suggestions: Serve with nonfat milk and orange slices/wedges. Tips on Cooking Lamb: Cooking temperature: 145 °F (medium-rare); 160 °F (medium); 170 °F (well-done) Learn more about: Onions Cabbage Carrots

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.