Pacific Rim Lamb Salad

1. 1

   Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces.

2. 2

   Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat.

3. 3

   Mix the meat with the marinade, and set aside for 10 minutes.

4. 4

   Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.

5. 5

   Heat a small saute pan; spray with nonstick spray, and saute the garlic for 30 seconds, stirring constantly.

6. 6

   Spoon into a bowl large enough to hold all the ingredients.

7. 7

   To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.

8. 8

   Dice meat finely, and add to bowl.

9. 9

   Stir well.

10. 10

    Stir in pasta, and mix thoroughly, using your hands if necessary.

11. 11

    Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

* Per serving · 4 servings · Values may vary.