Thai lamb on crispy leaves

Yield: 8 servings

Measure Ingredient
3 tablespoons Soy sauce
2 tablespoons Fish sauce
6 tablespoons Lime juice
\N \N One lime; Zest of
2 tablespoons Brown sugar
3 \N Cloves garlic; crushed
1 \N Stem of lemon grass; finely chopped
1 \N Red chilli; seeded and finely
\N \N ; chopped
4 \N Lamb loin fillets or the eye meat of; (4 to 6)
\N \N ; 4 lamb racks
1 \N Handful fresh mint and coriander
1 \N 1st Choice Salad Leaves-To-Go; (1 to 2)
½ \N Cucumber; halved and sliced
1 \N Red onion; sliced

DRESSING

SALAD

Pre-heat the oven to 200 C.

In a bowl whisk the dressing ingredients and set to one side.

Roast the lamb for 12-15 minutes until just cooked. Leave to stand for 10 minutes.

Slice very thinly and add to the dressing.

Pile the salad ingredients into a platter, spoon over the lamb and serve.

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