Pacific Rim Lamb Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless leg of lamb
- 3tablespoons plus 1 teaspoon finely minced lemon grass
- 7 or 8tablespoons lime juice, about 3 limes
- ½teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
- 4large cloves garlic
- ½ to 1teaspoon hot pepper flakes
- 1½cups finely chopped red onion
- 4large slightly ripe mangos, cubed
- 4tablespoons finely chopped basil
- 4tablespoons chopped cilantro, plus cilantro for garnish
- 1½pounds fresh linguine or fettuccine, cooked, drained and cooled
Nutritional analysis per serving (6 servings)
731 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 104 grams carbohydrates; 5 grams dietary fiber; 33 grams sugars; 37 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove all the fat from the lamb, and slice it into ⅛-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and ½ teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
- Step 2
Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
- Step 3
To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
- Step 4
Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
- Step 5
Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.
Private Notes
Comments
Long story: we rotisseried a boneless leg of lamb last night. Also, I had made a barley salad with roasted eggplant and zucchini, cherry tomatoes, and other stuff. Combined small pieces of lamb with the salad and added mango, basil, and red onions pickled in the sauced suggested here: lemon grass, fish sauce, and lime juice. Worked nicely as a summer dinner with a fresh glass of white wine.