Lamb, Lime and Mango Salad
Courtesy of National Mango Board 4 Servings • 15 Min. Prep Time • 6 Min. Cook Time • 30 Min. Marinate Time| Ingredients |
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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 |
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| 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 |
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| 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.
Wine Pairings:
Pinot Noir, Shiraz/Syrah