Jicama, Kirby and Carrot Salad with Charred Lamb

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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

Gallery

Credit: © James Baigrie

Recipe Summary test

active:
50 mins
total:
1 hr
Yield:
4
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Ingredients

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.

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  • 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.

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