Recipes Jicama, Kirby and Carrot Salad with Charred Lamb 4.0 (1,251) 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 Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on February 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Active Time: 50 mins Total Time: 1 hrs 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) Directions Light a grill. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil. Transfer to a small bowl and let cool. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper. Rub the lamb all over with oil and season with salt and pepper. Grill over a medium-hot fire, turning, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into the thickest part registers 135° for medium-rare meat. Transfer the lamb to a carving board to rest for 10 minutes. In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass. Add the dressing and toss to coat. Transfer the salad to a platter. Thinly slice the lamb. Arrange overlapping slices on the salad and serve. Suggested Pairing People often think of pairing Cabernet with lamb, but Shiraz also makes a great match, especially the spicy ones typically produced in Australia's Margaret River region. Rate it Print