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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:
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
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