Recipes

Jicama, Kirby and Carrot Salad with Charred Lamb

Name: Jicama, Kirby and Carrot Salad with Charred Lamb
Total time: 60 min
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)

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

Updated on February 4, 2019

Jicama, Kirby and Carrot Salad with Charred Lamb — 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.