Thai Grilled Lamb & Asparagus SaladThai Grilled Lamb & Asparagus Salad makes a hearty, healthy and delicious lunch. Photo courtesy California Asparagus Commission.




Meat & Poultry

Category Main Page
Articles & Reviews



Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z



Product Reviews

Main Page
Food, Beverages, Books,
News & More





April 2010

Product Reviews / Main Nibbles / Meat & Poultry

Asparagus Recipes

Page 7: Thai Grilled Lamb & Asparagus Salad

Americans have not mastered the art of blending meats and vegetables into delicious salads. Take a tip from the Thais and make this wonderful lamb salad. Think of it for leftover lamb, and for serving in smaller portions for a first course with a lighter entrée—pasta, for example. This is Page 7 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


On The Menu



Dinner Entrees:

Asparagus Sides:


Thai Grilled Lamb & Asparagus Salad

Recipe yields 6 servings.


  • 1 to 1-½ pounds lamb, top round


  • 1/2 cup peanut oil
  • 1/4 cup honey
  • 2 cloves of garlic, chopped fine
  • 1/4 cup red chili sauce (available in the Asian products section
    of the supermarket, or at Asian markets)
  • 1 tablespoon fresh ginger, grated


  • 1 pound asparagus
  • 1/2 cup purple cabbage, finely sliced
  • 1 package rice noodles (available in the Asian products section
    of the supermarket, or at Asian markets)
  • 6 leaves butter lettuce
  • 1/2 cup fresh mint, thinly sliced
  • 1/2 cup dry-roasted salted peanuts, chopped
  • 1/2 red bell pepper, julienned

Salad Dressing

  • 2 limes, zest and juice
  • 1/2 teaspoon salt
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh mint, chopped fine
  • 1 tablespoon sugar
  • 1 teaspoon red chili paste
  • 1 teaspoon fresh ginger, grated
  • 1/3 cup peanut oil


  1. Preheat oven to 400°F.
  2. For the lamb, blend together the ingredients for the marinade in a small bowl. Marinate lamb for at least 1 hour to overnight.
  3. Remove lamb from marinade. Salt and pepper lamb on all sides. Brown lamb on all sides over a pre-heated grill. Finish in a 400°F oven for 20 minutes, or until the internal temperature reaches 140°F. Let lamb rest for 10 minutes before slicing thin.
  4. For the salad, blanche the asparagus in boiling salted water until tender. Shock in a bowl of cold ice water to chill. Drain on paper towels.
  5. Cook rice noodles as directed on package. Rinse in cold water to chill. Toss with a few tablespoons peanut oil to keep from sticking.
  6. For the dressing, place all dressing ingredients in a jar with a tight-fitting lid. Shake well to blend.
  7. To assemble, place 1 butter lettuce leaf on a plate. Add a small nest of noodles; top with purple cabbage and red bell pepper. Top with approximately 6 spears of asparagus. Add thinly sliced, room temperature lamb. Garnish with chopped peanuts and fresh mint. Drizzle with the dressing.

Continue To Page 8: Asparagus & Rock Shrimp Risotto

Go To The Article Index Above


Recipe courtesy California Asparagus Commission. All other materials