Name: Five-spice lamb with snow pea salad
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Yield: 1
Cuisine: asian
Ingredients: 60ml (1/4 cup) Chinese rice wine; 60ml (1/4 cup) soy sauce; 4.00 tsp finely grated ginger; 4 garlic cloves, crushed; 2 tsp Chinese five spice; 100g (1/2 cup) brown sugar; 2 (about 200g each) lamb backstraps; 36.40 gm peanut oil; 250g snow peas, ends trimmed, thinly sliced lengthways; 2 Lebanese cucumbers, thinly sliced into ribbons; 125.00 ml coriander leaves; 125.00 ml mint leaves; 12.00 gm sesame seeds, toasted; 20.00 ml fried Asian shallots; 21.00 gm soy sauce; 20.00 ml rice vinegar; 2 tsp sesame oil; 10.00 gm caster sugar; 1/2 tsp dried chilli flakes

Five-spice lamb with snow pea salad

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Prep Time:
150 minutes

Cook Time:
15 minutes

Total Time:
165 minutes

Succulent lamb paired with vibrant snow pea salad for a burst of flavor and texture.

Ingredients:

60ml (1/4 cup) Chinese rice wine
60ml (1/4 cup) soy sauce
4.00 tsp finely grated ginger
4 garlic cloves, crushed
2 tsp Chinese five spice
100g (1/2 cup) brown sugar
2 (about 200g each) lamb backstraps
36.40 gm peanut oil
250g snow peas, ends trimmed, thinly sliced lengthways
2 Lebanese cucumbers, thinly sliced into ribbons
125.00 ml coriander leaves
125.00 ml mint leaves
12.00 gm sesame seeds, toasted
20.00 ml fried Asian shallots
21.00 gm soy sauce
20.00 ml rice vinegar
2 tsp sesame oil

Instructions:

In a glass or ceramic bowl, mix together the rice wine, soy sauce, ginger, garlic, five spice, and sugar. Add the lamb and mix well to ensure the lamb is coated. Cover the bowl with plastic wrap and refrigerate for 2 hours to marinate.
Cook the snow peas in boiling water for 1 minute until vibrant green and tender-crisp. Quickly refresh them in cold water, then drain and transfer to a bowl. Mix in the cucumber, coriander, mint, sesame seeds, and Asian shallots, tossing everything together.
In a small bowl, mix together ginger, soy sauce, vinegar, sesame oil, sugar, and chili. Pour the mixture over the snow peas and toss well to coat.
Heat up a barbecue or chargrill pan over medium heat. Drain the lamb from the marinade and brush it with oil. Grill the lamb for 3 minutes on each side for medium-rare, or until cooked as desired. Rest the lamb on a plate, covering it with foil, for 5 minutes before serving.
Plate the salad neatly, delicately slice the lamb, then elegantly layer it over the salad. Serve promptly for peak freshness.

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