Broiled Garlic-Lime Lamb and Pluot Salad with Nuoc Cham

Broiled Garlic-Lime Lamb

Fish sauce and garlic season the lamb deeply, while a little honey encourages browned edges under the broiler. Large, evenly cut pieces stay juicy without needing a long cooking time.

Ingredients

• 1½ lb boneless leg of lamb, trimmed and cut into 1½-inch chunks
• 4 cloves garlic, finely grated
• 2 tbsp fresh lime juice
• 2 tbsp gluten-free fish sauce with no added sugar
• 1 tbsp honey
• 2 tbsp finely chopped mint
• 2 tbsp finely chopped cilantro, including tender stems
• 1 tbsp avocado oil

Instructions

1. Whisk the garlic, lime juice, fish sauce, honey, mint, cilantro, and avocado oil together. Toss with the lamb in a nonreactive container, cover, and refrigerate for 6–10 hours.
2. Heat the broiler on high with a rack about 5–6 inches below the element. Line a broiler-safe rimmed metal pan with foil; do not use parchment.
3. Lift the lamb from the marinade, letting excess liquid drip off. Arrange in one layer with space between pieces and discard the remaining marinade.
4. Broil for 4–6 minutes, turn the pieces, and broil another 3–6 minutes, checking frequently once the honey begins to brown. Aim for browned edges rather than a blackened coating.
5. Check several of the largest pieces with an instant-read thermometer. Cook to 145°F, then rest for 5 minutes before adding to the salad.

Notes

• Keep the lamb refrigerated throughout its all-day marinade; substantially longer exposure to lime can soften the surface.
• If the surface darkens before the centers are ready, move the pan down a rack and finish at 400°F.

Honey-Lime Nuoc Cham

A light, water-thinned dressing distributes fish-sauce savoriness and lime acidity without weighing down the herbs. Honey rounds out the dressing while leaving the pluots as the main source of sweetness.

Ingredients

• 3 tbsp fresh lime juice
• 2 tbsp gluten-free fish sauce with no added sugar
• 1 tbsp honey
• 3 tbsp warm water
• 1 small clove garlic, finely minced
• ½ red Fresno chile, finely minced, or to taste

Instructions

1. Stir the honey into the warm water until dissolved, then add the lime juice, fish sauce, garlic, and chile.
2. Let stand for 10 minutes. Taste with a piece of pluot: the dressing should be bright and savory, with restrained sweetness.
3. Add a little water if too salty, lime if too sweet, or a small additional drizzle of honey if the fruit is particularly tart.

Notes

• Start with half the chile if it is especially hot; the salad should still taste clearly of herbs and stone fruit.

Pluot, Mint, and Cilantro Salad

Firm-ripe pluots provide juicy sweetness and acidity against the rich lamb. Whole herb leaves and fine pepper strips keep the salad fresh, aromatic, and crisp.

Ingredients

• 4 medium firm-ripe pluots, pitted and cut into ½-inch wedges
• 2 loosely packed cups cilantro leaves and tender sprigs
• 1 loosely packed cup mint leaves, large leaves torn
• ½ small red sweet pepper, very thinly sliced

Instructions

1. Wash and thoroughly dry the herbs so the dressing clings rather than turning watery.
2. Place the pluot wedges and pepper strips in a wide bowl. Keep the herbs separate until just before serving.
3. When the lamb has rested, add most of the herbs and about half the nuoc cham to the fruit. Toss gently, adding more dressing only as needed to lightly coat.
4. Reserve the remaining herbs for finishing and serve immediately with the lamb.

Notes

• Use pluots that yield slightly but still hold a clean wedge. Very soft fruit will collapse when tossed.
• The red sweet pepper can be omitted or replaced with a thinly sliced mild red chile.

Overall Timing / Workflow

Marinating ahead leaves only a short broil and last-minute assembly. Keeping the herbs dry and undressed until serving preserves their texture.

Instructions

1. 6–10 hours ahead: Cut and marinate the lamb; refrigerate.
2. 30 minutes before serving: Make the nuoc cham, wash and dry the herbs, and slice the pepper.
3. 20 minutes before serving: Heat the broiler and cut the pluots.
4. 15 minutes before serving: Broil the lamb, checking its temperature near the end.
5. During the lamb's 5-minute rest: Toss the fruit, pepper, and herbs with dressing, then assemble and serve.

Plating

Distributing the fruit and herbs around the lamb gives each bite a balance of richness, acidity, and freshness.

Instructions

1. Divide the dressed salad among four shallow bowls, keeping some pluot wedges visible around the edges.
2. Nestle the warm lamb among the fruit and herbs rather than piling it all in one spot.
3. Finish with the reserved mint and cilantro and a small spoonful of nuoc cham over the lamb. Serve any remaining dressing alongside.

Leftover Path

Separate storage keeps the herbs from wilting and allows the lamb to be enjoyed cold without drying it out through reheating.

Instructions

1. Refrigerate leftover lamb, undressed fruit and herbs, and dressing in separate airtight containers within 2 hours of cooking.
2. Use the lamb within 3–4 days and the cut fruit and herbs within 1–2 days. Refrigerate the dressing for up to 4 days.
3. For a next-day salad, thinly slice the cold lamb and toss with fresh herbs, reserved pluots, and a little dressing.
4. Eat any already-dressed salad by the next day; its herbs will be softer.