Lamb Salad With Cucumber and Mint

• 4 rib lamb chops, boned
• 1/4 cup white vinegar
• 1 tablespoon water
• 3/4 teaspoon sugar
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon finely chopped hot chilies, or more to taste
• 1/2 medium carrot
• 1 European seedless cucumber, unpeeled, very thinly sliced
• 1/4 cup jicama, cut into small dice
• 1/4 cup bean sprouts
• 1/4 cup smashed and finely minced lemon grass, from the bottom part of the stalk
• 2 tablespoons cilantro leaves, cut across into thin strips
• 1/2 cup mint leaves, cut across into thin strips
• 1 tablespoon nam pla (Thai fish sauce), or to taste

1. Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat.
2. Heat until sugar and salt dissolve.
3. Remove from heat and let stand for 1 hour.
4. Use a peeler to scrape the carrot into 2-inch thin strips.
5. Cut the strips lengthwise to make a fine julienne.
6. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint.
7. Toss and set aside.
8. Heat a medium-size nonstick skillet over medium-high heat.
9. Add lamb, cook until medium-rare, 30 seconds per side.
10. Cut across grain into thin slices.
11. Season with salt.
12. Pour the dressing over the salad and use your hand to squeeze the dressing into the salad.
13. Mix in the nam pla.
14. Divide among 2 or 4 plates, creating a tall mound.
15. Top with the remaining mint.
16. Drape the lamb over the salad and serve.

lamb chops, white vinegar, water, sugar, salt, hot chilies, carrot, cucumber, jicama, bean sprouts, lemon grass, cilantro, mint, fish sauce

Taken from cooking.nytimes.com/recipes/8273 (may not work)