Thai Grilled Lamb And Asparagus Salad

Yield: 6 servings

For marinade and lamb:

1/2 cup peanut oil
1/4 cup honey
2 cloves garlic, chopped fine
1/4 cup red chile sauce
1 tablespoon grated fresh ginger
1 to 1 1/2 pounds top round lamb or lamb leg center steak
Salt
Ground black pepper

For salad dressing:

Grated zest (colored portion of peel) and juice of 2 limes
1/2 teaspoon salt
2 tablespoons unseasoned rice vinegar
1 tablespoon finely chopped fresh mint
1 tablespoon granulated sugar
1 teaspoon red chile paste
1 teaspoon grated fresh ginger
1/3 cup peanut oil

For salad:

Salt
1 pound asparagus, ends snapped off
1 (about-8-ounce) package rice noodles
2 to 3 tablespoons peanut oil
6 leaves butter lettuce
1/2 cup finely sliced red
cabbage
1/2 red bell pepper, julienned
1/2 cup dry-roasted salted peanuts, chopped
1/2 cup thinly sliced fresh mint

Step 1: Marinate the lamb. Whisk together 1/2 cup peanut oil, honey, garlic, red chile sauce and 1 tablespoon ginger. Pour into a gallon-size zip-top plastic bag. Add lamb; turn to coat. Marinate in refrigerator for at least 1 hour or overnight.

Step 2: Cook the lamb. Prepare a medium-hot fire in grill. Preheat oven to 400 degrees. Remove lamb from marinade. Season on all sides with salt and pepper. Place lamb on grill to brown on all sides. Transfer lamb to a baking dish and place in hot oven. Roast for 20 minutes or until the internal temperature reaches 140 degrees. Let lamb rest for 10 minutes. Slice thinly. Set aside.

Step 3: While lamb cooks, prepare dressing. Combine lime zest and juice, 1/2 teaspoon salt, rice vinegar, chopped mint, sugar, red chile paste, 1 teaspoon ginger and 1/3 cup peanut oil in a jar with a tight-fitting lid. Shake well to blend.

Step 4: Prepare salad. Bring a large pot of salted water to a boil. Add asparagus; cook just until crisp-tender. With tongs, transfer asparagus to a bowl of ice water. When asparagus is cold, transfer to paper towels to drain.

Step 5: Cook rice noodles according to package directions. Rinse in cold water to chill. Transfer to a bowl; toss with 2 to 3 tablespoons peanut oil.

Step 6: Assemble salad. Place 1 lettuce leaf on each plate. Add a small nest of noodles. Top with cabbage and red bell pepper, dividing evenly. Top each serving with about 6 spears of asparagus. Add reserved lamb, at room temperature. Garnish with chopped peanuts and sliced mint. Drizzle with dressing.

Per serving: 651 calories; 43g fat (59 percent calories from fat); 10g saturated fat; 75mg cholesterol; 29g protein; 37g carbohydrate; 10g sugar; 5g fiber; 566mg sodium; 72mg calcium; 597mg potassium.

Adapted from the California Asparagus Commission, www.calasparagus.com.