Lamb Lime And Mango Salad Recipes

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MARINATED LAMB AND MANGO SALAD



Marinated Lamb and Mango Salad image

Make and share this Marinated Lamb and Mango Salad recipe from Food.com.

Provided by Darren Silverman

Categories     Lamb/Sheep

Time 26m

Yield 2-3 serving(s)

Number Of Ingredients 15

3 -4 lamb fillets (back straps are fine too)
4 tablespoons ketjap manis (sweet Indonesian soy)
1 -2 crushed garlic clove
2 teaspoons grainy mustard
2 shallots, finely sliced (optional)
1 sprig rosemary, leaves only, roughly chopped
2 sprigs fresh thyme leaves
1/2 fresh red chile, finely chopped
salt & fresh ground pepper
100 g mixed lettuce leaves
100 g semi dried tomatoes
1/2 red onion, finely sliced
feta cheese (type and amount optional)
1 fresh mango, flesh from
2 tablespoons olive oil

Steps:

  • Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
  • Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
  • Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
  • Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
  • Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
  • Lovely!

LAMB, LIME AND MANGO SALAD



Lamb, Lime and Mango Salad image

Provided by Travis Williams

Categories     Salad

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
  • Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

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