Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | 750 gram pie lamb fillet cut into strip loin |
8 \N | Spring onions; sliced obliquely |
155 grams | Rice noodles; deep fat fried |
½ \N | Red pepper; cut into small dice |
½ small | Mouli cut into julienne strips |
2 tablespoons | Fresh coriander leaves; (2 to 3) |
\N \N | Deep fried shallots |
10 \N | Sugar snaps; sliced obliquely |
1 \N | Stalk fresh lemon grass; finely sliced |
7 \N | And juice of 2 limes; zest of |
2 tablespoons | Corn oil |
2 tablespoons | Sweet chilli sauce |
2 tablespoons | Soy sauce |
½ \N | Red chilli; finely diced |
2 \N | Fat cloves garlic; crushed |
1 teaspoon | Clear honey |
1 tablespoon | Lamb stock; well reduced |
MARINADE
Whisk marinade ingredients together and marinate the lamb for 2-3 hours.
Deep fry the rice noodles and shallots. Prepare all the salad ingredients.
Remove the lamb from the marinade. Season 7 then sear on all sides over a hot griddle. Roast for 4 or 5 minutes and then rest for 10 minutes in a warm place.
Cook all marinade ingredients together to lock the raw lamb juices, whisking well to make a dressing. Dress the salad and pile onto serving plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and arrange a salad. Drizzle dressing over and around.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.