Description
Exchange an ordinary green salad for something extraordinary by combining American lamb and mango. Your family and friends will surely ask for more.

Ingredients

• Lamb
  
• 3 cloves garlic, minced
  
• 10 sprigs cilantro, stems and leaves separated
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 3 tablespoons peanut oil, divided
  
• 12 ounces lamb steak, trimmed of fat
  
• Salad
  
• 1 head frisee lettuce, inner leaves washed and dried
  
• 1 firm, ripe mango, peeled, pitted and diced
  
• 1 small avocado, peeled, pitted and diced
  
• 4 large green onions, including light green parts, diced
  
• Dressing
  
• 2 tablespoons Thai fish sauce
  
• 3 tablespoons freshly squeezed lime juice
  
• 1 tablespoon soy sauce
  
• 2 teaspoons minced, fresh red Thai or jalapeño pepper
  
• 2 teaspoons packed brown sugar

Preparation
In food processor, combine garlic, cilantro stems, salt, pepper and 2 tablespoons oil. Spread paste on both sides of lamb and marinate 30 minutes. Warm remaining oil in large, heavy skillet, cooking lamb on each side 3 to 4 minutes (medium rare). Remove from pan and cool; cut lamb into small strips.

To serve, divide lettuce leaves among 4 plates and arrange mango, avocado, green onions and small strips of lamb on top.

In small bowl, combine all dressing ingredients and stir until sugar is dissolved. Drizzle salad with dressing and scatter with cilantro leaves.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available