Asian Lamb Salad With Lime Dressing Recipe

14 ingredients
11 steps

Ingredients

  • 660 gm lamb backstraps (eye of loin)
  • 1 med carrot
  • 1 sm Lebanese cucumber
  • 1 sm Chinese cabbage shredded
  • 150 gm bean sprouts
  • 3 x green onions (green shallots) sliced
  • 2 sm red radishes sliced
  • 1/4 c. roasted unsalted peanuts minced LIME DRESSING
  • 1 Tbsp. rice vinegar
  • 1/4 c. lime juice
  • 1 clv garlic crushed
  • 1 Tbsp. sugar
  • 1/4 c. fish sauce
  • 1 sm fresh red chilli minced finely

Directions

  1. 1
    The vegetables can be prepared and the dressing made several hrs ahead.
  2. 2
    Assemble just before serving.
  3. 3
    Add in lamb to an oiled grill plate (or possibly grill, barbecue or possibly pan fry) till browned on both side, and cooked as desired.
  4. 4
    Remove from pan, cover and stand for 15 min.
  5. 5
    Meanwhile peel the carrot and cucumber lengthways, with a vegetable peeler into ribbons.
  6. 6
    In a large bowl combine the cabbage, carrot, cucumber, sprouts, onions and radishes.
  7. 7
    LIME
  8. 8
    DRESSING: In a small jug combine the vinegar, juice, garlic, sugar, sauce and chilies; mix well.
  9. 9
    Slice the lamb thinly.
  10. 10
    Pour the dressing over the salad and toss gently.
  11. 11
    Serve the salad topped with the lamb and sprinkled with the peanuts.

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