Thai-style salad of spring lamb

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.

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