Thai Lamb Cutlets
lûuk-gɛ̀ dtìt-grà~dùuk  ลูกแกะติดกระดูก


Ingredients:
16 lamb (lûuk-gɛ̀ ลูกแกะ) cutlets
Salt and fresh ground black pepper  (prík-tai-dam
พริกไทยดำ)
3-4 cups assorted crisp salad greens (sà~làt สลัด)
4 sprigs mint (sà~rá~nɛ̀ɛ สะระแหน่), chopped
2 shallots (dtôn-hɔ̌ɔm ต้นหอม), diced
1 small red capsicum(prík-yùuak พริกหยวก), seeded and thinly sliced

Nam Jim Dressing:
¼ cup lime juice (nám má~naao
น้ำมะนาว)
2 Tbsp olive oil
2 red chillis (prík kîi nǔu พริกขี้หนู), seeded and chopped
2 cloves garlic (grà~tiiam กระเทียม), crushed
2 Tbsp chopped coriander (pàk-chii ผักชี)
Freshly ground black pepper  (prík-tai-dam
พริกไทยดำ)
2 Tbsp fish sauce (nám-bplaa น้ำปลา)
2 Tbsp shaved palm sugar (nám-dtaan น้ำตาล)

Method:

Combine the nam jim dressing ingredients.

Marinate the lamb in half of the nam jim and sprinkle well with salt and pepper. Cook on apre-heated hot grill for about 2 minutes each side or until cooked to taste.

Meanwhile pile the salad greens on four serving plates. Mix together the mint, shallots, and red capsicum.

To serve, place the lamb cutlets on the salad greens. Sprinkle with the mint, shallots, chill and pepper, and drizzle with the remainder of the nam jim dressing.