Lamb, Lime, and Mango Salad
Serving Size: Makes 4 servings
Prep Time: N/A
Cook Time: 8 minutes
1 teaspoon kosher salt
3 cloves garlic, minced
10 sprigs cilantro, stemmed (preserve stems)
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil, divided
12 ounces lamb steak, trimmed of fat
1 head frissee lettuce, inner leaves washed and dried
1 small ripe mango, peeled, cut from pit, and diced
1 small avocado, seeded, peeled and diced
4 large green onions, with light green parts, diced
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 1/2 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.
2 tablespoons thai fish sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
2 teaspoons minced fresh red thai or jalapeno
2 tablespoons packed brown sugar
To make the dressing: In a small bowl, combine all the ingredients and stir until sugar is dissolved.
To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
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