Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)
Prep Time20 minsCook Time10 minsTotal Time30 mins
3 garlic cloves, chopped
10 cilantro stems (reserve leaves)
1 tsp kosher salt
0.50 tsp freshly ground black pepper
3 tbsp peanut oil, divided
12 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
0.25 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
Ingredients
3 garlic cloves, chopped
10 cilantro stems (reserve leaves)
1 tsp kosher salt
0.50 tsp freshly ground black pepper
3 tbsp peanut oil, divided
12 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
0.25 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
Directions
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.
Lamb, Lime and Mango Salad
Leave a Reply
Want to join the discussion?Feel free to contribute!