lamb lime and mango salad
lamb lime and mango salad
lamb lime and mango salad

Lamb, Lime and Mango Salad


March 5, 2016

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 tsp kosher salt

1/2 tsp freshly ground black pepper

3 tbsp peanut oil, divided

12 ounces American 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)

Lime Dressing

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


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


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