Lamb, Lime and Mango Salad
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS4
Lamb, Lime and Mango Salad
Ingredients
Lamb
- 3 cloves garlic, minced
- 10 sprigs cilantro, stemmed (reserve stems)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons peanut oil, divided
- 12 ounces lamb steak, trimmed of fat
Salad
- 1 head frissee lettuce, inner leaves washed and dried
- 1 small ripe mango, peeled, pitted and diced
- 1 small avocado, peeled and diced
- 4 large green onions, including green parts, diced
Dressing
- 2 tablespoons Thai fish sauce
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon Soy sauce
- 2 teaspoons minced, fresh red Thai or jalapeno pepper
- 2 teaspoons packed brown sugar
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS4
Instructions
To Prepare the Lamb
In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil.
Spread the paste on both sides of the lamb and marinate for ½ hour.
Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare.
Remove from pan and let cool.
To Prepare the Salad
Cut the lamb into strips.
Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.
To Make the Dressing
In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
To Serve
Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.