Lamb, Lime and Mango Salad

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Lamb, Lime and Mango Salad

  • SHARE:
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

Lamb, Lime and Mango Salad

Instructions

To Prepare the Lamb

  1. In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil.

  2. Spread the paste on both sides of the lamb and marinate for ½ hour. 

  3. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare.

  4. Remove from pan and let cool. 

To Prepare the Salad

  1. Cut the lamb into strips.

  2. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.

To Make the Dressing

  1. In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

To Serve

  1. Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.