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Lamb, Lime and Mango Salad
Courtesy of National Mango Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 6 Min.
Marinate: 30 Min.
What you need:
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Lamb:
+ 3 cloves garlic, minced
+ 10 sprigs cilantro, stemmed (reserve stems)
+ 1 tsp. kosher salt
+ 1/2 tsp. freshly ground black pepper
+ 3 Tbsp. peanut oil, divided
+ 12 oz. lamb steak, trimmed of fat

Salad:
+ 1 head frisee 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 Tbsp. Thai fish sauce
+ 3 Tbsp. fresh squeezed lime juice
+ 1 Tbsp. soy sauce
+ 2 tsp. minced, fresh red Thai or jalapeno pepper
+ 2 tsp. packed brown sugar
What to do:
1. To Prepare the Lamb: In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 Tbsp. oil. Spread the paste on both sides of the lamb and marinate for 1/2 hr.
2. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 min. for medium rare. Remove from pan and let cool. 3. 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.
4. To Make the Dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved. 5. To Serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
Wine pairings:
Pinot Noir, Shiraz/Syrah