Asian lamb salad
2 fresh red chillies, seeded
1 garlic clove, crushed
50g palm sugar
175ml seasoned rice vinegar*
1 telegraph cucumber
1 medium carrot
1 daikon* (Chinese white radish)
1 stick lemon grass, white part only, finely sliced
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
100g trimmed bean sprouts
2 tbs olive oil
2 (about 600g) lamb fillets
1 tbs fish sauce
Slice the chillies very thinly and place in a saucepan with garlic, sugar and vinegar. Bring to the boil, stirring to dissolve sugar. Set aside to cool completely.
Slice the cucumber thinly into rounds and slice the carrot and daikon into very thin, long strips. Place in a bowl with the lemon grass, mint, coriander and bean sprouts.
Preheat the barbecue or grill plate. Brush the lamb with oil, season with salt and ground black pepper and cook for 2-3 minutes each side (lamb will be very rare). Set aside to rest.
Add fish sauce to the dressing. Squeeze any excess moisture from the vegetables with your hands. Add half the dressing.
Carve the lamb thinly. Divide salad between serving plates, top with sliced lamb and drizzle with remaining dressing.
delicious. - January 2002, Page 86
Recipe by Valli Little
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