Lamb, Lime and Mango Salad
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Credit: Courtesy of the National Mango Board
The National Culinary Review, November/December 2010
¹/3 cup Thai fish sauce
½ cup fresh lime juice
3 T. soy sauce
1½ T. minced fresh red Thai or jalapeño pepper
1 T. packed brown sugar
10 garlic cloves, peeled, roughly chopped
1 bunch cilantro, stemmed (reserve stems)
¹/3 cup peanut oil
2 t. kosher salt
1 t. freshly ground black pepper
2¼ lbs. lamb leg steak, trimmed of excess fat, sliced about ¾-inch thick
12 cups torn frisée, washed, dried
3 cups diced mango
1½ cups diced avocado
12 green onions, including light-green parts, sliced
1. Whisk together fish sauce, lime juice, soy sauce, red Thai pepper and brown sugar; set aside for sugar to dissolve. Taste to adjust seasoning.
2. Combine garlic, cilantro stems, oil, salt, and pepper in food processor; blend to make paste. Spread paste on both sides of lamb. Cover; marinate, refrigerated, about 30 minutes.
3. On medium-hot grill, cook steak on each side 3-4 minutes for medium-rare. Set aside to cool. Cut into strips.
4. Per serving, line plate with 1 cup torn frisée. Divide and arrange mango, avocado, green onion and lamb on top. Drizzle 1 T. dressing on each salad. Garnish with cilantro leaves, if desired.
Lamb, Main Dish, Salad, The National Culinary Review
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