Pacific Rim Lamb Salad

• 1 1/2 pounds boneless leg of lamb
• 3 tablespoons plus 1 teaspoon finely minced lemon grass
• 7 or 8 tablespoons lime juice, about 3 limes
• 1/2 teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
• 4 large cloves garlic
• 1/2 to 1 teaspoon hot pepper flakes
• 1 1/2 cups finely chopped red onion
• 4 large slightly ripe mangos, cubed
• 4 tablespoons finely chopped basil
• 4 tablespoons chopped cilantro, plus cilantro for garnish
• 1 1/2 pounds fresh linguine or fettuccine, cooked, drained and cooled

1. Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces.
2. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat.
3. Mix the meat with the marinade, and set aside for 10 minutes.
4. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
5. Heat a small saute pan; spray with nonstick spray, and saute the garlic for 30 seconds, stirring constantly.
6. Spoon into a bowl large enough to hold all the ingredients.
7. To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
8. Dice meat finely, and add to bowl.
9. Stir well.
10. Stir in pasta, and mix thoroughly, using your hands if necessary.
11. Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

lamb, lemon grass, lime juice, fish sauce, garlic, hot pepper, red onion, slightly ripe mangos, basil, cilantro, fresh linguine

Taken from cooking.nytimes.com/recipes/5310 (may not work)