Charred Lamb
Salad
With Cucumber and Mint
Serving Size : 4 Preparation Time :1:30
Categories : Salad Lamb
Amount Measure Ingredient -- Preparation Method
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LAMB JUS
1 tablespoon olive oil
1/4 teaspoon red curry paste
1 quart lamb stock
CHILI VINAIGRETTE
1 cup white vinegar
2 teaspoons sugar
1 clove garlic -- finely minced
1 each chili pepper -- stems removed
1 teaspoon salt
SALAD
3/4 pound jicama -- 1/2 inch dice
2 each carrots -- peeled and julienned
1 each english cucumber -- thinly sliced
1/4 cup bean sprouts
2 each lemon grass stalks -- finely minced
1 bunch mint -- cut into 1" stripe
2 teaspoons fish sauce
1 tablespoon olive oil
3/4 pound lamb loin chops
GARNISH
8 each cilantro sprigs
1) Make the lamb jus: In a hot deep skillet over medium heat, add the olive oil and the red curry paste, mashing it for a few minutes. Add the lamb stock and reduce to 1 cup. Will take about 40 minutes
2) Make the chili vinaigrette: In a bowl, combine the vinegar, sugar, garlic clove, bird chili, and salt to taste, allow to infuse for 1 hour.
3) Make the salad: In a stainless-steel bowl combine the jicama, carrots, cucumber, bean sprouts, minced lemongrass, and the mint.
4) In a very hot skillet add the unflavored oil and sear the lamb on both sides for 3 minutes each. Remove with tongs and rest for 5 minutes. Thinly slice the lamb across the grain. Season with salt and pepper.
5) To serve, dress the salad with the vinaigrette and fish sauce and place a pile in the center of each dinner plate. Pile and cascade 6 lamb slices over each salad. Garnish with 2 cilantro sprigs and drizzle lamb jus over the top.
Enjoy, great for a light lunch
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