Lamb, Lime and Mango Salad
Courtesy of National Mango Board 4 Servings • 15 Min. Prep Time • 6 Min. Cook Time • 30 Min. Marinate TimeIngredients |
---|
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 |
Directions:
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.