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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.