HealthNotes

Lamb, Lime, and Mango Salad

• From: American Lamb Board

Ingredients

• 3 cloves garlic, chopped

• 10 cilantro stems (reserve leaves)

• 1 tsp kosher salt

• 1/2 tsp freshly ground pepper

• 3 Tbs peanut oil, divided

• 12 ounces lamb steak or shoulder chops, trimmed of fat

• 1 head frisée 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

• Lime Dressing1/4 cup lime juice, freshly squeezed

• 2 tsp Thai fish sauce

• 1 tsp soy sauce

• 2 tsp fresh red Thai or jalapeno peppers, seeded and finely chopped

• 2 tsp brown sugar, packed

A tropical taste delight that will tempt any diner to earth their salad first.

Directions

• In 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.
• For the salad, cut the lamb into strips.
• Divide the lettuce leaves among four plates and arrange the mango, avocado, greens, and strips of lamb on top.
• Lime DressingIn a small bowl, combine lime juice, fish sauce, soy sauce, peppers, and brown sugar, stirring to dissolve sugar.
• To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.