February 8, 2016/in Leg of Lamb American /by Cascade Creek EmailTweet 0 Grilled Lamb Salad “Paella” Leg of Lamb American February 8, 2016 This inventive recipe is a riff off the classic Spanish rice dish paella. Prep: 20 mins Cook: 30 mins Yields: 8 servings Ingredients2/3 cup extra-virgin olive oil1 1/2 tsp grated lemon peel1/3 cup lemon juice3 garlic cloves, finely chopped1 1/2 tsp chili powder2 American Lamb leg steaks, cut 3/4-inch thick3 cups chicken broth2 tsp dried oregano leaves, crushed2 tsp garlic salt6 saffron threads or 1/4 teaspoon turmeric1 1/2 cups rice1/2 cup finely chopped red bell peppers1/2 cup finely chopped green bell peppers1 (6-1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped1 1/3 cups frozen peas, thawed1 cup chopped Roma tomatoes1/4 cup slivered almonds, toasted1/4 cup thinly sliced green onions Directions *Marinate time: 4 to 8 hours Recipe and image provided by the American Lamb Board 00:00 https://cascadecreeklamb.com/wp-content/uploads/2020/11/Grilled-Lamb-Salad-Paella.jpg 637 500 Cascade Creek https://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.png Cascade Creek2016-02-08 21:12:402016-02-08 21:12:40Grilled Lamb Salad “Paella”