Jicama, Kirby and Carrot Salad with Charred Lamb Recipe

Name: Jicama, Kirby and Carrot Salad with Charred Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup distilled white vinegar; 2 teaspoons sugar; 2 garlic cloves, minced; 2 red or green Thai chiles, minced; 1 tablespoon Asian fish sauce; 1 tablespoon vegetable oil, plus more for rubbing; Salt and freshly ground pepper; 2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces; 3 medium carrots, finely julienned; 2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline; 10 ounces peeled jicama, cut into 1/3-inch dice (2 cups); 1 cup mung bean sprouts; 1/4 cup small mint leaves; 1/4 cup chopped cilantro; 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)

Servings: persons

1/4 cup distilled white vinegar
2 teaspoons sugar
2 garlic cloves, minced
2 red or green Thai chiles, minced
1 tablespoon Asian fish sauce
1 tablespoon vegetable oil, plus more for rubbing
Salt and freshly ground pepper
2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces
3 medium carrots, finely julienned
2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline
10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)
1 cup mung bean sprouts
1/4 cup small mint leaves
1/4 cup chopped cilantro
2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)

1
Light a grill.
2
In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil.
3
Transfer to a small bowl and let cool.
4
Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.
5
Rub the lamb all over with oil and season with salt and pepper.
6
Grill over a medium-hot fire, turning, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into the thickest part registers 135 for medium-rare meat.
7
Transfer the lamb to a carving board to rest for 10 minutes.
8
In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass.
9
Add the dressing and toss to coat.
10
Transfer the salad to a platter.
11
Thinly slice the lamb.
12
Arrange overlapping slices on the salad and serve.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup distilled white vinegar, 2 teaspoons sugar, 2 garlic cloves, minced, 2 red or green Thai chiles, minced, and more.

Yes, Jicama, Kirby and Carrot Salad with Charred Lamb falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama, Kirby and Carrot Salad with Charred Lamb

How did you like this recipe?

Frequently Asked Questions