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Asian lamb salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Grilled Asian-spiced lamb with fresh Asian vegetables.
Ingredients:
  • 2 fresh red chillies, seeded
  • 50g palm sugar
  • 175ml seasoned rice vinegar (see note)
  • 1 telegraph cucumber
  • 1 medium carrot
  • 1 daikon radish (Chinese white radish) (see note)
  • 1 stick lemon grass, white part only, finely sliced
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 100g trimmed bean sprouts
  • 2 (about 600g) lamb fillets
  • 24.40 gm fish sauce
Instructions:
  • Thinly slice the chili peppers and combine them in a saucepan with minced garlic, sugar, and vinegar. Bring the mixture to a boil, making sure to stir until the sugar has dissolved. Allow it to cool completely before using.
  • Thinly slice the cucumber into rounds. Slice the carrot and daikon into very thin, long strips. Combine in a bowl with the lemongrass, mint, coriander, and bean sprouts.
  • Prepare the barbecue or grill plate by preheating it. Brush the lamb with oil, then season with salt and ground black pepper. Grill each side for 2-3 minutes to achieve a very rare doneness. Allow the lamb to rest before serving.
  • Pour in the umami-rich fish sauce to enhance the dressing's flavor. Gently press out any remaining moisture from the vegetables using your hands. Drizzle in half of the dressing to combine.
  • Thinly slice the lamb. Divide the salad onto serving plates, layer with sliced lamb, and drizzle with the rest of the dressing.

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