Thai · Lunch
Spicy Lamb Salad
Thai-style salad of grilled lamb tossed with shallots, mint, cilantro and a hot-sour dressing of lime juice, fish sauce and toasted rice powder. The lamb is seared to medium-rare, sliced thin, and folded through the herbs and dressing just before serving, with fresh chili adding sharp heat.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
388Calories
38.2gProtein
19.9gFat
13.4gCarbs
6.8gSugar
1.9gFiber
950mgSodium
128mgChol
7.6gSat Fat
650mgPotassium
70mgCalcium
4.1mgIron
2.4mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
low-calorie
Instructions
1
Prep
Pat lamb dry and season with salt. Slice shallot, scallion, cilantro, mint and gochugaru; set aside in small piles.
2
Sear
Heat oil in skillet over high heat. Sear lamb 90 seconds per side until browned outside and pink inside, working in single layer.
3
Rest
Transfer lamb to plate and rest 5 minutes so juices settle before slicing thinly against the grain.
4
Toss
Whisk lime juice, fish sauce and sugar until sugar dissolves. Add lamb, shallot, scallion, cilantro, mint, gochugaru and toasted rice powder; toss until evenly coated and serve on lettuce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g lamb leg
- 2 tsp2 tsp vegetable oil
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 22 small shallot
- 12 tbsp30g cilantro leaves
- 12 tbsp30g mint leaves
- 44 scallion
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp toasted rice powder
- 44 lettuce leaves
