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Thai Grilled Lamb and Asparagus Salad

Thai Grilled Lamb and Asparagus Salad
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1 to 1 1/2 lbs California lamb, top round
  • For the marinade:
  • 1/2- cup peanut oil, 1/4-cup honey
  • 2 cloves of garlic, chopped fine
  • 1/4- cup red chili sauce
  • 1 tablespoon Fresh ginger, grated
  • Salad:
  • 1 lb California asparagus
  • 1/2- cup purple cabbage, finely sliced
  • 1 pkg. rice noodles
  • 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 For the lamb: Blend together the ingredients for the marinade in a small bowl. Marinate lamb for at least 1 hour to overnight.

2 Remove lamb from marinade. Salt and pepper lamb on all sides. Brown lamb on all sides over a pre-heated grill.

3 Finish in a 400° F oven for 20 minutes, or until the internal temperature reaches 140 degrees. Let lamb rest for 10 minutes before slicing thin.

4 For the salad: Blanche the asparagus in boiling salted water until tender.

5 Shock in a bowl of cold ice water to chill. Drain on paper towels. Cook rice noodles as directed on package. Rinse in cold water to chill.

6 Toss with a few tablespoons peanut oil to keep from sticking.

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.

8 Top with approximately 6 spears of asparagus. Add thinly sliced, room temperature lamb. arnish with chopped peanuts and fresh mint. Drizzle with the dressing.

Source: California Asparagus Commision