The bright, vibrant colors of this spicy lamb salad really sing out, making it perfect for a summer lunch. The limes disguise the flavor of Thai fish sauce.
Ingredients
- 5 limes juice and zest
- 3 tsp palm sugar or brown sugar
- 1 red chile, seeded and finely chopped
- ¼ tsp Thai fish sauce
- 1 tsp tamarind
- 3 tbsp peanut oil
- 1 lb 2 oz (500 g) boneless lamb chump or leg
- 3½ oz (100 g) Thai glass noodles, cooked
- 3 shallots, finely sliced
- handful of cilantro leaves
- 12 Thai basil leaves
- small handful of mint leaves
- 0.33 cup roasted peanuts,coarsely ground
How to Make It
- For the dressing, place the lime zest and juice, sugar, chile, fish sauce, tamarind, and 1 tablespoon of oil in a small bowl. Mix to combine all the ingredients and dissolve the sugar. Set aside.
- Cut the lamb into six equal strips. Heat a grill pan and add the remaining oil. Sear the lamb for about 2 minutes on each side. Do not overcook the lamb; it should be rare. Let rest for 3 minutes.
- Slice the lamb thinly and place in a large bowl. Add the glass noodles, dressing, shallots, herbs, and peanuts, and toss to combine. Divide the salad between four plates and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 391 kcal Calories from Fat: 225 kcal |
|
% Daily Value*
|
| Total Fat 25 g 71% |
Saturated Fat 7 g 35% |
Trans Fat 0.0 g |
carbohydrates 12 g 9% |
Dietary Fiber 1.6 g 4% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |