Special Diets

Grilled Lamb Salad Paella

• From: American Lamb Board

Ingredients

• 2/3 cup olive oil

• 1-1/2 teaspoons grated lemon peel

• 1/3 cup lemon juice

• 3 cloves garlic, finely chopped

• 1-1/2 teaspoons chili powder

• 2-1/2 pounds American Lamb leg steaks, cut 3/4-inch thick

• 3 cups chicken broth

• 2 teaspoons dried oregano leaves, crushed

• 2 teaspoons garlic salt

• 6 saffron threads or 1/4 teaspoon turmeric

• 1-1/2 cups rice

• 1/2 cup finely chopped red bell peppers

• 1/2 cup finely chopped green bell peppers

• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped

• 1-1/3 cups frozen peas, thawed

• 1 cup chopped Roma tomatoes

• 1/4 cup slivered almonds, toasted

• 1/4 cup thinly sliced green onions

This grilled lamb paella is one of the most flavorful presentations of rice around.

Directions

• In a small bowl, combine oil, lemon peel, lemon juice, garlic and chili powder.
• In 13 x 9-inch baking dish, arrange lamb steaks in a single layer. Pour on 1/3 cup marinade. Cover and refrigerate, marinating 4 to 8 hours, turning twice.
• In medium pan with lid, combine broth, oregano, garlic salt and saffron. Bring to a boil; stir in rice. Cover, lower heat to simmer and cook for 20 minutes; cool slightly.
• To BroilPlace lamb steaks on broiler pan. Broil 4 inches from heat source for about 4 to 5 minutes per side or to desired degree of doneness: 145° F for medium-rare, 160° F for medium, or 170° F for well.
• To GrillCook over medium-hot coals. Grill lamb steaks 4 inches from coals for about 5 to 6 minutes per side or to desired degree of doneness: 145° F for medium-rare, 160°F for medium, or 170° F for well.
• To ServeSlice cooked lamb into 1/4-inch thick strips; cover and set aside. In a large bowl, combine cooked rice, red and green peppers, artichoke hearts, peas, tomatoes, almonds, green onions and lamb. Add remaining 2/3 cup dressing and toss.