Lamb Salad With Cucumber and Mint
Published April 9, 1994
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
4 rib lamb chops, boned
¼ cup white vinegar
1 tablespoon water
¾ teaspoon sugar
¾ teaspoon salt, plus more to taste
½ teaspoon finely chopped hot chilies, or more to taste
½ medium carrot
1 European seedless cucumber, unpeeled, very thinly sliced
¼ cup jicama, cut into small dice
¼ cup bean sprouts
¼ cup smashed and finely minced lemon grass, from the bottom part of the stalk
2 tablespoons cilantro leaves, cut across into thin strips
½ cup mint leaves, cut across into thin strips
1 tablespoon nam pla (Thai fish sauce), or to taste
Nutritional analysis per serving
8 grams carbs; 70 milligrams cholesterol; 331 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 2 grams fiber; 541 milligrams sodium; 17 grams protein; 3 grams sugar
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
Combine the vinegar, water, sugar, ¾ teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Step 2
Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Step 3
Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Step 4
Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Private Notes