Middle Eastern Lamb Salad With Spinach & Feta (Low Carb)

A zesty, delicious combination of flavors. High protein & very low carb. For vegetarians you can just leave the lamb off the top and it's still a nice salad, but not so much a meal anymore.

• Ready In: 45 mins
• Serves: 4

Ingredients

• lamb

• 1⁄2 leg of lamb, bone removed & butterflied (about 3 lbs)
• 1  tablespoon extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  dash thyme
• 1  teaspoon ground cumin
• 2  garlic cloves, pressed

• salad

• 1⁄2 cup pecan pieces
• 4  ounces feta cheese (4/5 of a cup)
• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 tablespoons lemon juice
• 2  cups  baby spinach leaves
• 1  cup mint leaf, coarsely chopped
•  salt, to taste
•  pepper, to taste

Directions

1. Preheat oven to 350°F.
2. Rub the lamb all over with the oil and then with the seasonings.
3. Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
4. On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
5. In a bowl, cobine the remaining ingredients and toss to mix.
6. Sprinkle the pecans over the top of the tossed salad.
7. Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.