Thai-style salad of spring lamb
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 750 gram pie lamb fillet cut into strip loin | |
| 8 | Spring onions; sliced obliquely | |
| 155 | grams | Rice noodles; deep fat fried |
| ½ | Red pepper; cut into small dice | |
| ½ | small | Mouli cut into julienne strips |
| 2 | tablespoons | Fresh coriander leaves; (2 to 3) |
| Deep fried shallots | ||
| 10 | Sugar snaps; sliced obliquely | |
| 1 | Stalk fresh lemon grass; finely sliced | |
| 7 | And juice of 2 limes; zest of | |
| 2 | tablespoons | Corn oil |
| 2 | tablespoons | Sweet chilli sauce |
| 2 | tablespoons | Soy sauce |
| ½ | Red chilli; finely diced | |
| 2 | Fat cloves garlic; crushed | |
| 1 | teaspoon | Clear honey |
| 1 | tablespoon | Lamb stock; well reduced |
Directions
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.
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