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Asian Lamb Salad

Chef Cindy Pawlcyn
Restaurant/Operation Mustards Grill, Yountville, Calif.
Menupart Meats, Saladsá
Daypart Lunch, Dinner

Yield:á12 servings
Nam pla (Vietnamese fish sauce) 1 1/2 cups
Lemon juice 1 1/2 cups
Soy sauce 1 1/2 cups
Sugar 6 Tbsp.
Cracked coriander seeds 2 1/2 tsp.
Cracked black pepper 2 1/2 tsp.
Cayenne pepper, divided use as needed
Whole boneless American lamb loins, surface fat and silver skin trimmed 4
Vine-ripened beefsteak tomatoes, sliced 8 to 9
Cilantro, leaves only 1/3 bunch
Green onions, minced 4
Rice-wine vinegar 3 Tbsp.
Salt 1/8 tsp.
Ground black pepper 1/8 tsp.
Virgin olive oil 1 cup
Sesame seeds, toasted 1/2 cup
Arugula or baby spinach 3 cups
Butter or Bibb lettuce 1 1/2 heads
Watercress, tender small stems 1 1/2 cups
Basil or mint leaves 3 Tbsp.
Sherry Vinaigrette (recipe follows) 3/4 cup
1. Combine nam pla, lemon juice, soy sauce, sugar, coriander seeds, cracked pepper and pinch of cayenne; mix until sugar is dissolved. Marinate lamb 3 to 4 hours.
2. Remove lamb from marinade; grill to medium-rare or desired doneness. Chill. Slice thinly.
3. Mix tomatoes, cilantro, onions, vinegar, salt, pepper, pinch of cayenne and oil in medium bowl. Garnish with sesame seeds. Set aside.
4. Toss arugula (or spinach), lettuce, watercress and basil (or mint) with vinaigrette, reserving 1/4 cup.
5. To serve, arrange portion of tomato salad in center of chilled plate. Place lamb slices around and dressed greens in center. Drizzle with remaining vinaigrette.
Sherry Vinaigrette
Yield:á3/4 cup
Sherry vinegar or rice-wine vinegar 3 Tbsp.
Dijon mustard 4 1/2 tsp.
Lemon, zest only, grated 1 1/2 tsp.
Sea salt 3/4 tsp.
Freshly ground black pepper 3/4 tsp.
Extra-virgin olive oil 1/2 to 3/4 cup
Combine vinegar, mustard, lemon zest, salt and pepper; whisk in oil until emulsified.

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