Name: Charred Lamb Salad
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 tablespoons nam pla (Thai fish sauce), plus more to taste; 1 lemongrass stalk, trimmed and ½ minced, ½ smashed; One 10-ounce boneless lamb loin, 1½ inches thick; 3 tablespoons grape seed, corn, or other neutral oil; Salt and freshly ground pepper; ½ garlic clove, minced; ½ cup sliced fresh cilantro leaves, plus more for garnish; ¾ teaspoon sugar; 1 cup trimmed bean sprouts; 1 fresh red Thai chile, minced; ½ cup white vinegar; ¼ cup sliced fresh mint leaves; ½ cup jus rôti, store-bought is fine, or chicken stock, preferably homemade or canned low-sodium broth, or water; ¼ jicama, peeled and diced; 1 small cucumber, seeded and julienned; 1 carrot, peeled and julienned

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Lamb salad is not something you eat-or even hear about-very often, but the combination of crunchy vegetables, fresh herbs, and gamy lamb is nothing short of spectacular.

I was inspired to make it by my love for Thai beef salad, but lamb is perhaps an even better choice. Char the lamb-really char it-for the best flavor.

Ingredients

½ cup white vinegar
¾ teaspoon sugar
½ garlic clove

Method

Put the first 3 ingredients and half the chile in a saucepan and whisk until the sugar is dissolved. Bring the mixture to a boil, then remove from the heat, cool, and set aside.
Put the smashed lemongrass in a small saucepan with ¼ cup cold water. Bring to a boil, then

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Ingredients

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