Asian Lamb Salad with Lime Dressing
Ingredients
- 660 gram lamb backstraps (eye of loin)
- 1 medium carrot
- 1 small Lebanese cucumber
- 1 small Chinese cabbage shredded
- 150 gram bean sprouts
- 3 green onions (green shallots) sliced
- 2 small red radishes sliced
- 1/4 cup roasted unsalted peanuts chopped
- 1 tablespoon rice vinegar
- 1/4 cup lime juice
- 1 clove garlic crushed
- 1 tablespoon sugar
- 1/4 cup fish sauce
- 1 small fresh red chilli, chopped finely
Instructions
Add lamb to an oiled grill plate (or grill, barbecue or pan fry) until browned on both side, and cooked as desired. Remove from pan, cover and stand for 15 minutes. Meanwhile peel the carrot and cucumber lengthways, with a vegetable peeler into ribbons. In a large bowl combine the cabbage, carrot, cucumber, sprouts, onions and radishes. In a small jug combine the vinegar, juice, garlic, sugar, sauce and chilies; mix well. Slice the lamb thinly. Pour the dressing over the salad and toss gently. Serve the salad topped with the lamb and sprinkled with the peanuts.