Chinese · Lunch
Spicy Lamb Salad with Cumin
Wok-seared lamb leg tossed with toasted cumin, dried chili and scallion, cooled briefly then served warm over crisp romaine, cucumber and cilantro. Rice vinegar and sesame oil sharpen the dressing, while roasted peanuts add crunch and heat carries through from chili flakes.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
420Calories
36.2gProtein
27.8gFat
10.2gCarbs
3.2gSugar
3.8gFiber
405mgSodium
130mgChol
8.6gSat Fat
720mgPotassium
95mgCalcium
4.2mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice lamb leg thinly against the grain. Toast cumin seed in a dry skillet over medium heat 1 minute until it darkens and smells nutty, then crush lightly. Tear dried chilies, shake out seeds. Mince garlic, slice scallion diagonally, ribbon cucumber, tear romaine, chop peanuts.
2
Sear
Heat vegetable oil in a wok over high heat until it shimmers. Add sliced lamb in a single layer, sear 2–3 minutes without stirring until the underside browns and edges curl.
3
Stir-fry
Add torn chilies and garlic to the wok, toss constantly over high heat 1 minute until chilies darken and garlic turns golden at the edges, working quickly so garlic does not burn.
4
Finish
Add scallion and toss 30 seconds until it wilts slightly and turns bright green. Remove from heat, drizzle in rice vinegar and sesame oil, toss to coat. Arrange romaine, cucumber and cilantro on a plate, spoon warm lamb and pan juices over top, scatter peanuts, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g lamb leg
- 2 tsp2 tsp cumin seed
- 44 dried chilies
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 4 cups130g romaine lettuce
- 11 cucumber
- 2 tbsp18g roasted peanuts
