Thai-style salad of spring lamb

1 servings

Ingredients

Quantity Ingredient
1 750 gram pie lamb fillet cut into strip loin
8 Spring onions; sliced obliquely
155 grams Rice noodles; deep fat fried
½ Red pepper; cut into small dice
½ small Mouli cut into julienne strips
2 tablespoons Fresh coriander leaves; (2 to 3)
Deep fried shallots
10 Sugar snaps; sliced obliquely
1 Stalk fresh lemon grass; finely sliced
7 And juice of 2 limes; zest of
2 tablespoons Corn oil
2 tablespoons Sweet chilli sauce
2 tablespoons Soy sauce
½ Red chilli; finely diced
2 Fat cloves garlic; crushed
1 teaspoon Clear honey
1 tablespoon Lamb stock; well reduced

Directions

MARINADE

Whisk marinade ingredients together and marinate the lamb for 2-3 hours.

Deep fry the rice noodles and shallots. Prepare all the salad ingredients.

Remove the lamb from the marinade. Season 7 then sear on all sides over a hot griddle. Roast for 4 or 5 minutes and then rest for 10 minutes in a warm place.

Cook all marinade ingredients together to lock the raw lamb juices, whisking well to make a dressing. Dress the salad and pile onto serving plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and arrange a salad. Drizzle dressing over and around.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes