Jicama, Kirby and Carrot Salad with Charred Lamb
Jicama, Kirby and Carrot Salad with Charred Lamb might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 32g of protein, 10g of fat, and a total of 293 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, mung bean sprouts, thai chiles, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Light a grill. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil.
Transfer to a small bowl and let cool. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.
Rub the lamb all over with oil and season with salt and pepper. Grill over a medium-hot fire, turning, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into the thickest part registers 135 for medium-rare meat.
Transfer the lamb to a carving board to rest for 10 minutes.
In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass.
Add the dressing and toss to coat.
Transfer the salad to a platter. Thinly slice the lamb. Arrange overlapping slices on the salad and serve.