Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)
Prep: 20 mins
Cook: 10 mins
Yields: 4 servings
3 garlic cloves, chopped
10 cilantro stems (reserve leaves)
1 tspkosher salt
1/2 tspfreshly ground black pepper
3 tbsppeanut oil, divided
12 ouncesAmerican Lamb steak or shoulder chops, trimmed of fat
1 head Frisee lettuce, leaves washed and dried
1 small, firm, ripe mango, 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
Dressing (recipe follows)
1/4 cuplime juice, freshly squeezed
2 tspThai fish sauce
1 tspsoy sauce
2 tspfresh red Thai or jalapeño peppers, seeded and finely chopped
2 tspbrown sugar, packed
1In a food processor, combine the garlic, cilantro stems, salt, pepper and 2 tablespoons oil. Spread the paste on both sides of the lamb; marinate for 30 minutes. Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5 to 6 minutes for medium-rare. Remove from pan and let cool.
2For 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.
3In a small bowl, combine lime juice, fish sauce, soy sauce, peppers and brown sugar, stirring to dissolve sugar.
4To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
*Marinate time: 30 minutes
*Cook time: 12 minutes
Recipe and image provided by the American Lamb Board
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Lamb_Lime_and_Mango_Salad1.jpg375500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-03-05 19:32:452016-03-05 19:32:45Lamb, Lime and Mango Salad