Ingredients
- 1 ½ pounds boneless leg of lamb
- 3 tablespoons plus 1 teaspoon finely minced lemon grass
- 7 or 8 tablespoons lime juice, about 3 limes
- ½ teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
- 4 large cloves garlic
- ½ to 1 teaspoon hot pepper flakes
- 1 ½ cups finely chopped red onion
- 4 large slightly ripe mangos, cubed
- 4 tablespoons finely chopped basil
- 4 tablespoons chopped cilantro, plus cilantro for garnish
- 1 ½ pounds fresh linguine or fettuccine, cooked, drained and cooled
- Nutritional Information
Nutritional analysis per serving (6 servings)
858 calories; 19 grams fat; 7 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 134 grams carbohydrates; 9 grams dietary fiber; 44 grams sugars; 39 grams protein; 77 milligrams cholesterol; 587 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
- Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
- To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
- Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
- Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.
20 minutes
Dining and Cooking