Thai Salad with American Lamb & Peanut Dressing
Grilled American lamb is served over crisp greens with vibrant Thai-style vegetables and drizzled with a creamy peanut dressing for bold flavor and satisfying texture. Fresh herbs and zesty lime make this salad a refreshing, flavor-packed meal.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 30 mins. |
Ingredients
- 1 1/2 pounds boneless Leg of American Lamb, trimmed
- 2 tablespoons chili sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoon soy sauce
- 1 teaspoon each of salt and pepper
- 3 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 cup white cabbage, shredded
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 mango, peeled and thinly sliced
- 1 carrot, thinly sliced
- 3 scallions, chopped
- 2 green chilies, sliced
- 2 tablespoons peanuts
- 3 tablespoons peanut butter (smooth or chunky)
- 1 to 3 tablespoons water to desired consistency
- 1 tablespoon honey
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 1/2 tablespoons lime juice
- 1/4 teaspoon salt
Preparation
- Combine lamb ingredients and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
- Slice the lamb into thin pieces.
- To prepare Peanut Dressing, thin out the peanut butter by adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin.
- Assemble the Salad by layering the salad ingredients, grilled lamb slices and Peanut Dressing.
Thai Salad with American Lamb & Peanut Dressing
Grilled American lamb is served over crisp greens with vibrant Thai-style vegetables and drizzled with a creamy peanut dressing for bold flavor and satisfying texture. Fresh herbs and zesty lime make this salad a refreshing, flavor-packed meal.
4
Prep: 30 mins.
Cook: 30 mins.
Preparation
- Combine lamb ingredients and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
- Slice the lamb into thin pieces.
- To prepare Peanut Dressing, thin out the peanut butter by adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin.
- Assemble the Salad by layering the salad ingredients, grilled lamb slices and Peanut Dressing.
Ingredients
- 1 1/2 pounds boneless Leg of American Lamb, trimmed
- 2 tablespoons chili sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoon soy sauce
- 1 teaspoon each of salt and pepper
- 3 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 cup white cabbage, shredded
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 mango, peeled and thinly sliced
- 1 carrot, thinly sliced
- 3 scallions, chopped
- 2 green chilies, sliced
- 2 tablespoons peanuts
- 3 tablespoons peanut butter (smooth or chunky)
- 1 to 3 tablespoons water to desired consistency
- 1 tablespoon honey
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 1/2 tablespoons lime juice
- 1/4 teaspoon salt
