Asian lamb salad
Ingredients:
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
Directions:
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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.
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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.
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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.
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Add fish sauce to the dressing. Squeeze any excess moisture from the vegetables with your hands. Add half the dressing.
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Carve the lamb thinly. Divide salad between serving plates, top with sliced lamb and drizzle with remaining dressing.
serves 4
Source:
delicious. - January 2002, Page 86
Recipe by Valli Little
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