Jicama, Kirby and Carrot Salad with Charred Lamb

Name: Jicama, Kirby and Carrot Salad with Charred Lamb
Total time: 1 h
Yield: 4
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)

1,252 Ratings
1 Review

Because Jean-Georges Vongerichten is constantly opening new restaurants, it's easy to forget his break-out place: Vong, in Manhattan. This smoky lamb salad dates from Vong's 1992 opening. With crunchy carrots, cucumbers and bean sprouts and a spiced vinegar dressing, it is one of the dishes that launched the Asian-fusion trend in America. More Amazing Lamb Recipes

By Jean-Georges Vongerichten

September 2005

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Jicama, Kirby and Carrot Salad with Charred Lamb

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Jicama, Kirby and Carrot Salad with Charred Lamb

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (1)

All Reviews for Jicama, Kirby and Carrot Salad with Charred Lamb