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April 2010

Product Reviews / Main Nibbles / Meat & Poultry

Asparagus Recipes

Page 7: Thai Grilled Lamb & Asparagus Salad

Americans have not mastered the art of blending meats and vegetables into delicious salads. Take a tip from the Thais and make this wonderful lamb salad. Think of it for leftover lamb, and for serving in smaller portions for a first course with a lighter entrée—pasta, for example. This is Page 7 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.

Index

• Page 1: The History Of Asparagus
• Page 1: Asparagus Shopping Tips
• Page 1: Asparagus Cooking Basics

On The Menu

Breakfast/Brunch:

• Page 2: Asparagus Frittata With Red Bell Peppers
• Page 3: Asparagus Scramble With Herbed Cream Cheese & Tomatoes

Lunch:

• Page 4: Asparagus Pizza With Red Bell Pepper, Olive & Feta Cheese
• Page 5: Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
• Page 6: Fresh Asparagus & Smoked Salmon Sandwich
• Page 7: Thai Grilled Lamb & Asparagus Salad

Dinner Entrees:

• Page 8: Asparagus & Rock Shrimp Risotto
• Page 9: Warm Salad Of Asparagus Spears & Seared Lamb Chops
  With Fresh Mint Vinaigrette

Asparagus Sides:

• Page 10: Grilled Asparagus & Mushroom Salad With Shaved Parmesan
• Page 11: Grilled Rack Of Asparagus
• Page 12: Sweet & Spicy Szechuan Asparagus

Thai Grilled Lamb & Asparagus Salad

Recipe yields 6 servings.

Ingredients

• 1 to 1-½ pounds lamb, top round

Marinade

• 1/2 cup peanut oil
• 1/4 cup honey
• 2 cloves of garlic, chopped fine
• 1/4 cup red chili sauce (available in the Asian products section
  of the supermarket, or at Asian markets)
• 1 tablespoon fresh ginger, grated
  

Salad

• 1 pound asparagus
• 1/2 cup purple cabbage, finely sliced
• 1 package rice noodles (available in the Asian products section
  of the supermarket, or at Asian markets)
• 6 leaves butter lettuce
• 1/2 cup fresh mint, thinly sliced
• 1/2 cup dry-roasted salted peanuts, chopped
• 1/2 red bell pepper, julienned

Salad Dressing

• 2 limes, zest and juice
• 1/2 teaspoon salt
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh mint, chopped fine
• 1 tablespoon sugar
• 1 teaspoon red chili paste
• 1 teaspoon fresh ginger, grated
• 1/3 cup peanut oil

Preparation

1. Preheat oven to 400°F.
2. For the lamb, blend together the ingredients for the marinade in a small bowl. Marinate lamb for at least 1 hour to overnight.
3. Remove lamb from marinade. Salt and pepper lamb on all sides. Brown lamb on all sides over a pre-heated grill. Finish in a 400°F oven for 20 minutes, or until the internal temperature reaches 140°F. Let lamb rest for 10 minutes before slicing thin.
4. For the salad, blanche the asparagus in boiling salted water until tender. Shock in a bowl of cold ice water to chill. Drain on paper towels.
5. Cook rice noodles as directed on package. Rinse in cold water to chill. Toss with a few tablespoons peanut oil to keep from sticking.
6. For the dressing, place all dressing ingredients in a jar with a tight-fitting lid. Shake well to blend.
7. To assemble, place 1 butter lettuce leaf on a plate. Add a small nest of noodles; top with purple cabbage and red bell pepper. Top with approximately 6 spears of asparagus. Add thinly sliced, room temperature lamb. Garnish with chopped peanuts and fresh mint. Drizzle with the dressing.
   

Continue To Page 8: Asparagus & Rock Shrimp Risotto

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Recipe courtesy California Asparagus Commission. All other materials