Lamb, Lime and Mango Salad

Lamb, Lime and Mango Salad

Ingredients:

For the Lamb:

  • 3 cloves garlic, minced
  • 10 sprigs cilantro, stemmed (reserve stems)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbs peanut oil, divided
  • 12 oz lamb steak, trimmed of fat

Salad:

  • 1 head frissee lettuce, inner leaves washed and dried
  • 1 small ripe mango, peeled and pitted
  • 1 small avocado, peeled and diced
  • 4 large green onions, including light green parts, diced

Dressing:

  • 2 tbs Thai fish sauce
  • 3 tbs freshly squeezed lime juice
  • 1 tbs Soy sauce
  • 2 tsp minced, fresh red Thai or jalapeno pepper
  • 2 tsp packed brown sugar

Instructions:

Serves: 4

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.

Recipe provided courtesy of the National Mango Board

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