Thai Grilled Lamb and Asparagus Salad
- 1 to 1 1/2 lbs lamb, top round
- For the Marinade:1/2 cup peanut oil
- 1/4 cup honey
- 2 cloves of garlic, chopped fine
- 1/4 cup red chili sauce
- 1 Tbs fresh ginger, grated
- Salad:1 lb asparagus
- 1/2 cup purple cabbage, finely sliced
- 1 pkg. rice noodles
- 6 leaves butter lettuce
- 1/2 cup fresh mint, thinly sliced
- 1/2 cup dry-roasted salted peanuts, chopped
- 1/2 red bell pepper, julienned
- Salad Dressing:2 limes, zest and juice
- 1/2 tsp salt
- 2 Tbs rice wine vinegar
- 1 Tbs fresh mint, chopped fine
- 1 Tbs sugar
- 1 tsp red chili paste
- 1 tsp fresh ginger, grated
- 1/3 cup peanut oil
- For the LambBlend together the ingredients for the marinade in a small bowl. Marinate lamb for at least 1 hour to overnight.
- Remove lamb from marinade. Salt and pepper lamb on all sides. Brown lamb on all sides over a pre-heated grill. Finish in a 400° F oven for 20 minutes, or until the internal temperature reaches 140 degrees. Let lamb rest for 10 minutes before slicing thin.
- For the Salad: Blanche the asparagus in boiling salted water until tender. Shock in a bowl of cold ice water to chill. Drain on paper towels. Cook rice noodles as directed on package. Rinse in cold water to chill. Toss with a few tablespoons peanut oil to keep from sticking.
- For the Dressing: Place all dressing ingredients in a jar with a tight-fitting lid. Shake well to blend.
- To assemble, place 1 butter lettuce leaf on a plate. Add a small nest of noodles; top with purple cabbage and red bell pepper. Top with approximately 6 spears of asparagus. Add thinly sliced, room temperature lamb. Garnish with chopped peanuts and fresh mint. Drizzle with the dressing.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.