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Thai Salad with American Lamb & Peanut Dressing

Servings:
4
Prep Time:
30 mins.
Cook Time:
30 mins.

Ingredients

Lamb
  • 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
Salad
  • 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
Peanut Dressing
  • 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

  1. Combine lamb ingredients and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  
  2. Slice the lamb into thin pieces.
  3. 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.
  4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and Peanut Dressing.


Source: Two Purple Figs & The American Lamb Board