Lamb, Lime and Mango Salad
Ingredients
LAMB
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 3 tablespoons peanut oil, divided
- 10 sprigs cilantro, stemmed (reserve stems)
- 1/2 teaspoon freshly ground black pepper
- 12 ounces lamb steak, trimmed of fat
SALAD
- 1 head frissee lettuce, inner leaves washed and dried
- 1 small avocado, peeled and diced
- 1 small ripe mango, peeled, pitted and diced
- 4 large green onions, including green parts, diced
DRESSING
- 2 tablespoons Thai fish sauce
- 1 tablespoon Soy sauce
- 2 teaspoons packed brown sugar
- 3 tablespoons freshly squeezed lime juice
- 2 teaspoons minced, fresh red Thai or jalapeno pepper
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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.
Categories: Lunch & Dinner, Salads
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