Lamb, Lime and Mango Salad


March 5, 2016

Recipe from Chef Allen Susser, Chef Allen’s (Aventura, Florida)

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 servings


3 garlic cloves, chopped

10 cilantro stems (reserve leaves)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3 tbsp peanut oil, divided

12 American Lamb steak or shoulder chops, trimmed of fat

1 head Frisee lettuce, leaves washed and dried

1 small, firm, ripe mango, peeled, cut from pit and cut into 1/2-inch cubes

1 ripe avocado, halved, seeded, peeled and cut into 1/2-inch cubes

4 large green onions, including light green parts, sliced

Dressing (recipe follows)

Lime Dressing

1/4 cup lime juice, freshly squeezed

2 tsp Thai fish sauce

1 tsp soy sauce

2 tsp fresh red Thai or jalapeño peppers, seeded and finely chopped

2 tsp brown sugar, packed


1In a food processor, combine the garlic, cilantro stems, salt, pepper and 2 tablespoons oil. Spread the paste on both sides of the lamb; marinate for 30 minutes. Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5 to 6 minutes for medium-rare. Remove from pan and let cool.

2For the salad, cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, greens and strips of lamb on top.

3In a small bowl, combine lime juice, fish sauce, soy sauce, peppers and brown sugar, stirring to dissolve sugar.

4To serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.

*Marinate time: 30 minutes
*Cook time: 12 minutes

Recipe and image provided by the American Lamb Board