"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, May 15, 2011


Spring has arrived in Missouri along with SO MUCH rain!!  My herb garden got a great start with the wet cool weather.  My parsley wet wild.  I thought about making a sesame seed pesto for chicken but a pork roast called to me instead.  So, the parsley was cut and put into my ancient food dehydrator.  The chicken will have it's day soon enough.

Lamb, Lime and Mango Salad

3 cloves garlic, minced
10 sprigs cilantro, stemmed (reserve stems)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil, divided
12 ounces lamb steak, trimmed of fat
1 head frissee lettuce, inner leaves washed and dried
1 small ripe mango, peeled, pitted and diced
1 small avocado, peeled and diced
4 large green onions, including green parts, diced
2 tablespoons Thai fish sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon Soy sauce
2 teaspoons minced, fresh red Thai or jalapeno pepper
2 teaspoons packed brown sugar

To Prepare the Lamb:
In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for ½ hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool.

To Prepare the Salad:
Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top.

To Make the Dressing:
In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

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