POINTS® Value |  4
Servings | 4
Preparation Time | 25 min
Cooking Time | 8 min
Level of Difficulty | Easy

Tender, marinated lamb tops a bed of crisp lettuce and is sprinkled with diced cucumbers, tomatoes and fresh mint. It’s then drizzled with a tangy yogurt sauce. Guaranteed you won’t miss the pita!

1 cup plain fat-free yogurt
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp table salt
1/2 tsp ground cumin, or cumin seeds
1 pound lean leg of lamb, about 3 boneless lamb steaks cut 3/4- to 1-inch-thick each
1/2 cup mint leaves, fresh, cut into slivers
4 cup romaine lettuce, cut into shreds
1/2 large cucumber(s), Seedless English variety, diced
1 medium tomato(es), diced
1/2 medium red onion(s), thinly sliced

Instructions


1. In a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 cup of dressing into a resealable food storage bag; add lamb. Seal bag and turn to coat. Cover remaining yogurt mixture (this will be the dressing). Refrigerate dressing and lamb at least 30 minutes or up to 8 hours.
2. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil for easy cleanup. Lift lamb from marinade and place lamb on grill or broiler pan (discard marinade). Grill or broil lamb, turning once for medium-rare, about 8 minutes, or longer until desired doneness. Remove lamb to cutting board and thinly slice.
3. Stir 1/4 cup of mint into refrigerated dressing. Place 1 cup of shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup of lamb. Scatter each with 1/4 of remaining mint, cucumber, tomato and onion. Drizzle each serving with 2 1/2 tablespoons of dressing.








-- Edited by Colette at 19:47, 2006-03-19