Seared Lamb Salad
Seared marinated lamb tops a bright mixed green salad with lime, chili, mint, and soy for a fast, savory meal with plenty of freshness.
Prep 15 min · Cook 8 min · Total 26 min · Makes 2 servings
Ingredients
- 3/4 pound lamb leg steak or other meat from the leg
- 3 large handfuls mixed salad leaves, such as arugula, baby spinach, mint, sorrel, etc.
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 small fresh chili, preferably red, deseeded and minced
- Juice of 1/2 lime
- Handful of mint leaves, chopped
- 1 teaspoon sugar
Directions
- Coat the lamb with 2 tablespoons of the soy sauce and the minced garlic, and set it aside to marinate.
- While the lamb sits, rinse the greens and tear them into bite-size pieces if they need it.
- In a separate bowl, mix the rest of the soy sauce with the lime juice, chili, and sugar. Stir until the sugar has disappeared into the dressing, then check that it tastes salty, sweet, and tart in balance. Add the mint and stir again.
- Cook the lamb on a grill, under the broiler, or in a hot pan over very high heat until the surface is browned and crisp in spots, and the meat is cooked the way you like it. Rest it for 2-3 minutes, then cut it into strips across the grain.