This lamb-and-squash dish from F&W’s Kay Chun comes together beautifully with a simple combination of Asian fish sauce and vinegar for flavor. Slideshow: More Grilled Vegetable Recipes 

Kay Chun
July 2015

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Recipe Summary test

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a large bowl, toss the lamb and squash with the fish sauce, vinegar and oil. Let stand for 15 minutes. Grill the lamb and squash over moderate heat, turning, until the lamb is medium within, about 10 minutes. Transfer to a plate. Garnish with the chile and chopped cilantro and serve with lime wedges.

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