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April 4, 2020

Thai Salad with American Lamb and Peanut Dressing


Recipe Provided By
"Two Purple Figs"
Prep Time

30 min

Cook Time

30 min

Total Time

1 hr



lamb loin chops with cucumber mint salad and sweet and smoky tahini



  • 1.5 Pounds boneless Leg of American Lamb, (trimmed)
  • 2 Tablespoons Chili Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 1/2 Tablespoon Soy Sauce
  • 1 teaspoon Salt and Pepper
  • 3 Cloves of Garlic, Minced
  • 2 Tablespoons Ginger, (minced)


  • 1 cup White Cabbage, shredded
  • 1 cup Cilantro leaves
  • 1 cup Mint Leaves
  • 1 mango, peeled and thinly sliced
  • 1 carrot, thinly sliced
  • 3 scallions, chopped
  • 2 green chilies, sliced
  • 2 tablespoons peanuts

Peanut Dressing:

  • 3 Tablespoons Peanut Butter (smooth or chunky)
  • 1 to 3 Tablespoons water (depending on how thick or thin you prefer your sauce).
  • 1 Tablespoon Honey
  • 1 1/2 Tablespoon Rice Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic
  • 1 1/2 Tablespoon Lime Juice
  • 1/4 teaspoon salt


Start by adding all ingredients to the American lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  

Slice the lamb in to thin pieces.

Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.

Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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