Try this Thai-Style Salad of Spring Lamb recipe, or contribute your own.
Suggest a better descriptionWhisk marinade ingredients together and marinate the lamb for 2-3 hours. Deep fry the rice noodles and shallots. Prepare all the salad ingredients. Remove the lamb from the marinade. Season 7 then sear on all sides over a hot griddle. Roast for 4 or 5 minutes and then rest for 10 minutes in a warm place. Cook all marinade ingredients together to lock the raw lamb juices, whisking well to make a dressing. Dress the salad and pile onto serving plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and arrange a salad. Drizzle dressing over and around.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1505 | ||
Calories from Fat: 1505 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168g | 224 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 98.3g | ||
Polyunsanturated Fat 48.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 502.9mg | 17 % | |
Potassium 21.5mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1505
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