Jicama, Kirby and Carrot Salad with Charred Lamb

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

1
Light a grill. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil.
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VinegarVinegar
Chili PepperChili Pepper
GarlicGarlic
SugarSugar
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Sauce PanSauce Pan
GrillGrill
2
Transfer to a small bowl and let cool. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Fish SauceFish Sauce
Cooking OilCooking Oil
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BowlBowl
3
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.
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Salt And PepperSalt And Pepper
LambLamb
MeatMeat
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
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Kitchen ThermometerKitchen Thermometer
GrillGrill
4
Transfer the lamb to a carving board to rest for 10 minutes.
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LambLamb
5
In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass.
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Bean SproutsBean Sprouts
Lemon GrassLemon Grass
CucumberCucumber
CilantroCilantro
CarrotCarrot
JicamaJicama
MintMint
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BowlBowl
6
Add the dressing and toss to coat.
7
Transfer the salad to a platter. Thinly slice the lamb. Arrange overlapping slices on the salad and serve.
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LambLamb
DifficultyExpert
Ready In1 h
Servings4
Health Score60
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