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