Lamb Salad With Cucumber and Mint Recipe

Name: Lamb Salad With Cucumber and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rib lamb chops, boned; 1/4 cup white vinegar; 1 tablespoon water; 3/4 teaspoon sugar; 3/4 teaspoon salt, plus more to taste; 1/2 teaspoon finely chopped hot chilies, or more to taste; 1/2 medium carrot; 1 European seedless cucumber, unpeeled, very thinly sliced; 1/4 cup jicama, cut into small dice; 1/4 cup bean sprouts; 1/4 cup smashed and finely minced lemon grass, from the bottom part of the stalk; 2 tablespoons cilantro leaves, cut across into thin strips; 1/2 cup mint leaves, cut across into thin strips; 1 tablespoon nam pla (Thai fish sauce), or to taste

Servings: persons

4 rib lamb chops, boned
1/4 cup white vinegar
1 tablespoon water
3/4 teaspoon sugar
3/4 teaspoon salt, plus more to taste
1/2 teaspoon finely chopped hot chilies, or more to taste
1/2 medium carrot
1 European seedless cucumber, unpeeled, very thinly sliced
1/4 cup jicama, cut into small dice
1/4 cup bean sprouts
1/4 cup smashed and finely minced lemon grass, from the bottom part of the stalk
2 tablespoons cilantro leaves, cut across into thin strips
1/2 cup mint leaves, cut across into thin strips
1 tablespoon nam pla (Thai fish sauce), or to taste

1
Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat.
2
Heat until sugar and salt dissolve.
3
Remove from heat and let stand for 1 hour.
4
Use a peeler to scrape the carrot into 2-inch thin strips.
5
Cut the strips lengthwise to make a fine julienne.
6
Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint.
7
Toss and set aside.
8
Heat a medium-size nonstick skillet over medium-high heat.
9
Add lamb, cook until medium-rare, 30 seconds per side.
10
Cut across grain into thin slices.
11
Season with salt.
12
Pour the dressing over the salad and use your hand to squeeze the dressing into the salad.
13
Mix in the nam pla.
14
Divide among 2 or 4 plates, creating a tall mound.
15
Top with the remaining mint.
16
Drape the lamb over the salad and serve.

315

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.

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

You need 14 ingredients. The key ingredients include: 4 rib lamb chops, boned, 1/4 cup white vinegar, 1 tablespoon water, 3/4 teaspoon sugar, and more.

Yes, Lamb Salad With Cucumber and Mint 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.

Lamb Salad With Cucumber and Mint

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