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Lamb Lollipops on Mesclun Lettuce | Sateh Marinade Thai Beef Salad | Thai Beef Salad Directions

Lamb Lollipops on Mesclun Lettuce
  • 30 ounces Lamb Loin
  • 12 ounces Lettuce Mesclun Mix
  • 1/2 cup Pesto Sauce
  • 2 ounces Sateh Marinade
  • 6 fluid ounces Ranch Dressing
  • 2 pieces Tortilla Corn
  1. Cut the lamb loin into 1/2" medallions
    marinate in the sateh marinade for 45 minutes.
  2. Skewer the medallions with bamboo skewers and grill.
  3. Cut the tortilla into thin strips and fry crisp.
  4. Toss the lettuce mix with the ranch dressing, arrange the lamb
    on the plate, top with tortilla crisps and drizzle with the pesto
Sateh Marinade
  • 1 tsp ground Coriander 1/2 tsp Galangal (Laos)
  • 1/2 tsp fresh Turmeric •  1/2 tsp Salt
  •  1/4 tsp ground Cumin seed 2 tsp Lemon Grass
  • 1/8 tsp freshly ground Pepper
  • 1/2 Tbs Peanut Oil
  •  1 tsp Sugar
  • 2 fluid ounces coconut milk
Directions: Place all ingredients with the exception of
sugar and coconut milk in a blender and process to
a paste. Add sugar and coconut milk.


Thai Beef Salad
  • 1 1/2 lbs Flap Meat
  • 1 medium Cucumber
  • 15 pieces fresh Mint
  •  4 pieces Green Onion, cut into 1" pieces
  • 1 piece Lemon Grass
  •  4 Tbs Fish Sauce (Nuoc Mam)
  •  2 tsp Salt  2 Tbs Peanut Oil
  • 2 Tbs fresh Thai Basil • 3 medium Tomatoes
  •  1/2 medium Red Onion 1/2 cup chopped Cilantro
  •  8 medium Limes 2 tsp Sambal
  • 1/2 tsp freshly grounded Pepper
  •  2 Tbs Suga 1 1/2 tsp minced Garlic
  •  2 pieces Red Chili Pepper
Thai Beef Salad Directions
  1. Extract juice from limes, add fish sauce, peanut oil,
    sambal, black pepper, salt and sugar.
  2. Finely chop 1/3 of the herbs and add to the
    above with garlic. Mix well.
  3. Use 1/3 of the dressing to marinate the flap
    meat (for best results marinate over night).
  4. In a large mixing bowl combine the remaining mint leaves,
    cilantro leaves. Add thinly sliced red onion,
    tomato wedges, sliced cucumber and green onions.
  5. Add 1/4 of the Thai basil, roughly chopped.
  6. Let rest in the refrigerator while you grill
    the flap meat to medium doneness, chill meat
    slightly, and cut into strips.
  7. Mix with the vegetable mixture, add the remaining
    dressing, mix well and serve on a bed of lettuce leaves,
    garnish with extra Thai basil and sliced chili pepper.