Moroccan Lamb Salad With Carrots and Mint

Ingredients

• 0.5 teaspoon pepper black
• 1 pound carrots peeled
• 0.1 teaspoon cayenne pepper 
• 2  garlic cloves chopped
• 0.3 cup golden raisins 
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons kosher salt divided
• 1.3 pounds lamb loin chops lean trimmed
• 2 tablespoons juice of lemon fresh
• 0.3 cup mint sprigs fresh
• 2  scallions chopped
• 0.3 cup percent yogurt greek-style

Equipment

• bowl
• whisk
• grill
• peeler

Directions

1. Prepare grill.
2. Rub lamb with garlic, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill on medium heat 45 minutes per side (medium-rare) or to desired doneness.
3. Let rest 5 minutes, then cut into bite-size pieces, discarding bones.
4. Whisk together yogurt, lemon juice, cinnamon, cayenne, and remaining 1/2 teaspoon salt in a large bowl.
5. Use a vegetable peeler to cut carrots into long, thin strips.
6. Add carrots and the remaining ingredients to dressing, and toss.
7. Serve with lamb.