Jicama Kirby And Carrot Salad With Charred Lamb
Ingredients
- 1/4 cup distilled white vinegar
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 2 red or green Thai chiles, minced
- 1 tablespoon Asian fish sauce
- 1 tablespoon vegetable oil, plus more for rubbing
- Salt and freshly ground pepper
- 2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces
- 3 medium carrots, finely julienned
- 2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline
- 10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)
- 1 cup mung bean sprouts
- 1/4 cup small mint leaves
- 1/4 cup chopped cilantro
- 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)
Instructions
Jicama, Kirby And Carrot Salad With Charred Lamb serves 8 original recipe by Food & Wine.
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