Thai lamb salad

Summary

Whenever I’m yearning for a taste of my travels to Thailand, my go-to is the Thai lamb salad. Remembering the hustle and bustle of Bangkok, this dish feels like a passport to those vibrant streets. Packed with zesty flavors and tender lamb, it’s more than just a salad; it’s an adventure on a plate.

Ingredients

Whenever I pop to the local farmer’s market, I make sure to pick up:

• Fresh lamb steaks: 8 oz (about 227 grams if you’re metrically inclined!)
• A handful or two of mixed salad greens: Roughly 2 cups (60 grams)
• A vibrant red bell pepper: sliced up thinly
• Half a cucumber: I like mine sliced, but you do you!
• A small red onion: whisper-thin slices are the key
• Mint leaves: Fresh from the garden, about 1/4 cup (10 grams)
• Cilantro: Another 1/4 cup (10 grams)
• Juice from a zesty lime
• A dash of fish sauce: 2 tbsp (30 ml)
• A sprinkle of brown sugar: 1 tsp (5 grams)
• One feisty red chili: finely chopped and de-seeded for the faint-hearted!
• Peanuts, the unsung hero: 1/4 cup (35 grams), roasted and lovingly crushed

Cooking Time

Grab a podcast or two; this one’s a quickie:

• Total: 20 minutes

Serving Size

Just right for a couple – serves 2.

Nutritional Facts (Per plate)

Keeping it wholesome and nutritious:

• Calories: 320
• Proteins: 25g
• Carbs: 15g
• Fats: 18g
• The nitty-gritty: Cholesterol at 55mg and Sodium around 420mg

How to Whip It Up

1. Fire up a grill pan on medium-high, imagining the street-side grills of Bangkok.
2. Season those lamb steaks with love (and a bit of salt and pepper).
3. Grill ’em good – 3-4 minutes each side. You want them tender and juicy.
4. Let the lamb catch its breath for a bit, then slice thinly.
5. Toss the salad greens, bell pepper, cucumber, and onion in a big ol’ bowl.
6. In a sidekick bowl, whip together the lime juice, fish sauce, brown sugar, and that fiery chili for a dressing that’ll kick!
7. Bathe the veggies in the dressing, mix them up.
8. Add your lamb slices, let them mingle.
9. Finally, sprinkle with mint, cilantro, and those hero peanuts.

Tips from My Kitchen

1. Want a creamier dressing? Spoon in some natural yogurt or a splash of coconut milk.
2. Customize your fire level – more or less chili, it’s your call.
3. Roasting the peanuts? Game-changer. The aroma is intoxicating!
4. Letting meat rest isn’t being lazy; it’s sealing in the juices.

Serve It Up!

Scoop your Thai lamb salad into a bowl that’s seen some adventures. A cool herbal tea or a tangy lime soda makes a great sidekick. Every bite, every flavor transports you – from your dining table straight to a Thai sunset. Enjoy this taste tour, brought to you by AH7’s kitchen escapades. Safe travels, food explorers!

Remember that dish you tasted in that small Thai street corner? Well, I tried recreating it and trust me, this is as close as it gets! Dive in and let’s travel together.

FAQS

Q1: What cuts of lamb are best for a Thai lamb salad?

• Ideally, you’d want to use lamb loin or leg steaks. These cuts are tender and perfect for quick cooking, ensuring a juicy result.

Q2: Can I substitute beef or chicken for lamb in this recipe?

• Absolutely! While lamb offers a distinct flavor, beef or chicken can be a great substitute if you prefer those meats or if lamb is unavailable.

Q3: How spicy is this salad, and how can I adjust the heat?

• Traditional Thai salads can be quite spicy. However, you can adjust the heat by reducing or increasing the number of chilies. Always taste as you go!

Q4: What are the essential herbs and spices that give this salad its authentic Thai flavor?

• Key ingredients include lemongrass, coriander, mint, fish sauce, and lime juice. These elements contribute to that unique Thai flavor profile.

Q5: Can I make this salad in advance, and how long will it keep in the refrigerator?

• You can prepare the dressing and lamb in advance, but it’s best to assemble the salad just before serving to maintain freshness. Store in the refrigerator for up to 2 days.

Q6: Are there any specific dressings that complement the flavors of Thai lamb salad?

• A dressing made of lime juice, fish sauce, sugar, and fresh chilies complements this salad perfectly, enhancing its vibrant flavors.

Q7: How do I ensure the lamb is tender and not overcooked?

• Cook the lamb over high heat for a short duration. Use a meat thermometer to check doneness; medium-rare is around 145°F (63°C).

Q8: Can I add fruits like mango or papaya to this salad?

• Yes, mango and papaya can add a lovely sweet contrast to the spicy and savory flavors of the salad.

Q9: What side dishes or beverages pair well with Thai lamb salad?

• Sticky rice or jasmine rice and a cold glass of Thai iced tea or a crisp white wine pair beautifully with this salad.

Q10: Are there vegetarian or vegan alternatives to the Thai lamb salad?

• Certainly! Tofu or tempeh can be a great protein replacement. Just ensure you marinate them well to imbue the Thai flavors.

Thai lamb salad

Whenever I’m yearning for a taste of my travels to Thailand, my go-to is the Thai lamb salad. Remembering the hustle and bustle of Bangkok, this dish feels like a passport to those vibrant streets. Packed with zesty flavors and tender lamb, it’s more than just a salad; it’s an adventure on a plate.

5 from 1 vote

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Total Time: 20 minutes minutes

Nutritions

Nutrition Facts

Thai lamb salad

Amount per Serving

Calories

320

% Daily Value*

Fat

 

18

g

28

%

Cholesterol

 

55

mg

18

%

Sodium

 

420

mg

18

%

Carbohydrates

 

15

g

5

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Fresh lamb steaks: 8 oz about 227 grams if you’re metrically inclined!
• A handful or two of mixed salad greens: Roughly 2 cups 60 grams
• A vibrant red bell pepper: sliced up thinly
• Half a cucumber: I like mine sliced but you do you!
• A small red onion: whisper-thin slices are the key
• Mint leaves: Fresh from the garden about 1/4 cup (10 grams)
• Cilantro: Another 1/4 cup 10 grams
• Juice from a zesty lime
• A dash of fish sauce: 2 tbsp 30 ml
• A sprinkle of brown sugar: 1 tsp 5 grams
• One feisty red chili: finely chopped and de-seeded for the faint-hearted!
• Peanuts the unsung hero: 1/4 cup (35 grams), roasted and lovingly crushed

Instructions

• Fire up a grill pan on medium-high, imagining the street-side grills of Bangkok.
• Season those lamb steaks with love (and a bit of salt and pepper).
• Grill ’em good – 3-4 minutes each side. You want them tender and juicy.
• Let the lamb catch its breath for a bit, then slice thinly.
• Toss the salad greens, bell pepper, cucumber, and onion in a big ol’ bowl.
• In a sidekick bowl, whip together the lime juice, fish sauce, brown sugar, and that fiery chili for a dressing that’ll kick!
• Bathe the veggies in the dressing, mix them up.
• Add your lamb slices, let them mingle.
• Finally, sprinkle with mint, cilantro, and those hero peanuts.

Notes

Want a creamier dressing? Spoon in some natural yogurt or a splash of coconut milk.
Customize your fire level – more or less chili, it’s your call.
Roasting the peanuts? Game-changer. The aroma is intoxicating!
Letting meat rest isn’t being lazy; it’s sealing in the juices.

Scoop your Thai lamb salad into a bowl that’s seen some adventures. A cool herbal tea or a tangy lime soda makes a great sidekick. Every bite, every flavor transports you – from your dining table straight to a Thai sunset. Enjoy this taste tour, brought to you by AH7’s kitchen escapades. Safe travels, food explorers!