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Recipe Detail Page
Thai Grilled Lamb Salad with Fresh Herbs
Summer 2005
Fish sauce (nam pla) is a seasoning staple in Vietnamese kitchens. In this flavourful first course, its saltiness is balanced by the tang of the lime juice.
Serves 4 to 6
Two ½-pound (250 g) lamb loins
Freshly ground pepper
2 tbsp (25 mL) fish sauce
Dressing
¼ tsp (1 mL) minced garlic
¼ cup (50 mL) freshly squeezed lime juice
2 tbsp (25 mL) fish sauce
4 tsp (20 mL) sugar
Salad
4 cups (1 L) packed tender mixed greens
1 cup (250 mL) mint leaves
1 cup (250 mL) cilantro leaves
½ cup (125 mL) sliced purple onion
12 cherry tomatoes, quartered
1 tsp (5 mL) minced jalapeño pepper
1. Preheat the barbecue on high heat.
2. Season lamb loins generously with pepper. Grill lamb 3 to 5 minutes per side or until medium-rare. Transfer to a board and let rest 5 minutes. Slice thinly across the grain and toss with fish sauce in a medium bowl.
3. To make the dressing, whisk the garlic, lime juice, fish sauce and sugar in a small bowl.
4. Toss the salad greens, mint leaves, cilantro leaves, onion, tomato and jalapeño pepper in a large salad bowl. Add the dressing and lamb and toss. Serve immediately.
Serves 4 to 6
