Lamb, Lime and Mango Salad

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Salad, Main Dish


    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
    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
    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


    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.

    Related Recipes
    { View All Recipes }