Dinner: Grilled Lamb Salad with Cumin Vinaigrette

This recipe includes fertility superfoods such as:

Romaine Lettuce, Honey, Agave, Basil

Health and fertility benefits of Grilled Lamb Salad with Cumin Vinaigrette

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. One tbsp of honey has a glycemic index (GI) of 55. Agave has a low glycemic index (GI) of 17. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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 jalapeños, seeded and sliced
4 cilantro sprigs

Instructions

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

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