Lamb Salad

I love gyros, but this is a great way to enjoy those flavors without all the carbs. A lot of people are afraid of lamb, but there is nothing to fear! The shoulder cut of the lamb is cheap and when marinated in red wine, is delicious and rich. Like most red meats, the fat content is higher, but when trimmed and eaten, like everything, in moderation, lamb is an awesome source of protein.

Lamb Salad

1 lb lamb shoulder

fresh spinach

½ bell pepper, sliced

½ onion, sliced

1 large tomato, diced

¼ cup katamala olives, halved

1 cup homemade hummus (see previous post for recipe)

Marinade

½ cup red wine

¼ cup olive oil

salt and pepper

Salad Dressing

2 tbsp Dijon mustard (Grey Poupon)

2 tbsp red wine vinegar

3-4 tbsp olive oil

Whisk marinade ingredients in a bowl, pour over lamb, let sit 12-24 hours. After the marinade, place on the grill 4-7 minutes per side, then let rest. Slice into bit-sized pieces.

In a large skillet, heat 1-2 tbsp olive oil, then add onions and peppers. Saute 5-8 minutes, seasoning with salt and pepper.

To assemble salad: Top spinach with homemade hummus, then cover with sauted veggies and tomatoes. Cover with lamb, amount according to your zone protein intake, and chopped olives, then drizzle with salad dressing.