Lamb, Lime and Mango Salad

Lamb, Lime and Mango Salad

Serves 4
Meal type Main Dish, Salad


  • 3 cloves garlic (minced)
  • 10 sprigs cilantro (stemmed, reserve stems)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons peanut oil (divided)
  • 12oz lamb steak (trimmed of fat)
  • 1 head frissee lettuce (inner leaves, washed and dried)
  • 1 small, ripe mango (peeled and pitted)
  • 1 small avocado (peeled, pitted and diced)
  • 4 large green onions, including light green parts (diced)
  • 2 tablespoons Thai fish sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh red Thai or jalapeño pepper (minced)
  • 2 teaspoons brown sugar (packed)


Step 1 In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for ½ hour.
Step 2 Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool.
Step 3 Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.
Step 4 In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

To Serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.


© 2011 National Mango Board. Recipe and photo used by permission of the National Mango Board. All rights reserved.