Ingredients:
a.. Lamb:
b.. 3 cloves garlic, minced
c.. 10 sprigs cilantro, stemmed (reserve stems)
d.. 1 teaspoon kosher salt
e.. 1/2 teaspoon freshly ground black pepper
f.. 3 tablespoons peanut oil, divided
g.. 12 ounces lamb steak, trimmed of fat
h.. Salad:
i.. 1 head frissee lettuce, inner leaves washed and dried
j.. 1 small ripe mango, peeled, pitted and diced
k.. 1 small avocado, peeled and diced
l.. 4 large green onions, including green parts, diced
m.. Dressing:
n.. 2 tablespoons Thai fish sauce
o.. 3 tablespoons freshly squeezed lime juice
p.. 1 tablespoon Soy sauce
q.. 2 teaspoons minced, fresh red Thai or jalapeno pepper
r.. 2 teaspoons packed brown sugar
Instructions:
To Prepare the Lamb:
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.
To Prepare the Salad:
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.
To Make the Dressing:
In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
To Serve:
Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
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