Name: Lamb, Lime, and Mango Salad
Yield: 4 servings
Ingredients: 1/4 cup lime juice (freshly squeezed); 2 tsp Thai fish sauce; 1 tsp soy sauce; 2 tsp fresh red Thai or jalapeño peppers (seeded and finely chopped); 2 tsp brown sugar (packed); 3 garlic cloves (chopped); 10 cilantro stems (reserve leaves); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 3 Tbsp peanut oil (divided); 12 oz lamb steak or shoulder chops (trimmed of fat); 1 leaves head lettuce (washed and dried); 1 ripe mango (firm, ripe, peeled, cut from pit, and cut into 1/2–inch cubes); 1 ripe avocado (halved, seeded, peeled, and cut into 1/2–inch cubes); 4 large green onions (including light green parts, sliced)

Lamb, Lime, and Mango Salad

Course

Salads

Servings

servings

Ingredients

1/4 cup lime juice freshly squeezed
2 tsp Thai fish sauce
1 tsp soy sauce
2 tsp fresh red Thai or jalapeño peppers seeded and finely chopped
2 tsp brown sugar packed
3 garlic cloves chopped
10 cilantro stems reserve leaves
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp peanut oil divided
12 oz lamb steak or shoulder chops trimmed of fat
1 leaves head lettuce washed and dried
1 ripe mango firm, ripe, peeled, cut from pit, and cut into 1/2–inch cubes
1 ripe avocado halved, seeded, peeled, and cut into 1/2–inch cubes
4 large green onions including light green parts, sliced

Course

Salads

Servings

servings

Ingredients

1/4 cup lime juice freshly squeezed
2 tsp Thai fish sauce
1 tsp soy sauce
2 tsp fresh red Thai or jalapeño peppers seeded and finely chopped
2 tsp brown sugar packed
3 garlic cloves chopped
10 cilantro stems reserve leaves
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp peanut oil divided
12 oz lamb steak or shoulder chops trimmed of fat
1 leaves head lettuce washed and dried
1 ripe mango firm, ripe, peeled, cut from pit, and cut into 1/2–inch cubes
1 ripe avocado halved, seeded, peeled, and cut into 1/2–inch cubes
4 large green onions including light green parts, sliced

Instructions

In a small bowl, combine lime juice, fish sauce, soy sauce, peppers, and brown sugar, stirring to dissolve sugar.
In a food processor, combine the garlic, cilantro stems, salt, pepper, and two tablespoons oil. Spread the paste on both sides of the lamb and marinate for 30 minutes. Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5–6 minutes for medium-rare. Remove from pan and let cool. For the salad, cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, greens, and strips of lamb on top.

Recipe Notes

Photos and recipes courtesy of the American Lamb Board.

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