Lamb Salad with Smokey Carrot Dressing

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Lamb Salad with Smokey Carrot Dressing

Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



Getting ready

  • Sprinkle the kofta seasoning over the lamb chops, rub in and let marinate in a ziplock bag or container for 30 mins (overnight if you have the time)
  • Coarsely grate the carrot.
  • Coarsely grate half the onion.
  • Thinly slice the remaining onion.
  • Place the kaleslaw into a medium bowl.
  • Crush the garlic.
  • Roughly chop the peanuts.


  • Combine the grated onion, garlic, balsamic vinegar, olive oil, honey and salt and pepper to season, in a small bowl or jar, whisk or shake to combine.
  • Heat a medium sized frying pan over a medium heat.

Lamb Chops

  • Add the olive oil, grated carrot, sliced onion and BBQ seasoning. Cook for 5 minutes, stirring until softened. Remove pan from the heat.
  • Cook the lamb chops on a hot BBQ plate or very hot frying pan to your liking.

To serve

  • Pour half of the dressing over the kaleslaw and toss to coat.
  • Divide the salad between your bowls.
  • Place the lamb chops on top of the salad, place the carrot mixture on top of the lamb, sprinkle with chopped peanuts and drizzle with remaining dressing.


I have supplied clean spice blends for you to make, but if you are time poor use spice blends from the supermarket.
Calories: 2552kcal


Calories: 2552kcal | Carbohydrates: 8g | Protein: 37g | Fat: 45g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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