Grilled Lamb Salad Paella

8 servings
Preparation time:  20 minutes
Marinate time:  4 to 8 hours
Cook time:  30 minutes

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        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

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 Broil:  Place 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:  145ºF for medium-rare, 160ºF for medium or 170ºF for well. 

To Grill:  Cook 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:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Slice 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.

Nutrition per serving:  633 calories, 28 g protein, 44 g carbohydrate, 39 g total fat (55% calories from fat), 81 mg cholesterol, 4 g fiber, 981 mg sodium, 8 mg niacin, 0.35 mg vitamin B6, 2 mcg vitamin B12, 5 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board