Lamb, Lime and Mango Salad
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Servings: 4
Prep Time:
Course: Mango Salad Recipes

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
  • 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.



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