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Hoisin lamb salad
Hoisin lamb salad
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Prep Time:
240 minutes
Cook Time:
8 minutes
Total Time:
248 minutes
Ingredients:
  • 32.40 gm hoisin sauce
  • 42.00 gm soy sauce
  • 3cm piece ginger, peeled, grated
  • 1/2 tsp sesame oil
  • 18.20 gm peanut oil
  • 2 x 200g lamb backstraps
  • olive oil cooking spray
  • 100g packet baby Asian salad greens
  • 2 Lebanese cucumbers, halved lengthways, diagonally sliced
  • 150g oyster mushrooms (halved, if large)
  • 1 red onion, halved, thinly sliced
  • 21.00 gm lemon juice
Instructions:
  • In a jug, mix hoisin sauce, 1 tablespoon soy sauce, ginger, sesame oil, and peanut oil. Place lamb in a dish and cover with the marinade. Refrigerate for 1 to 2 hours to marinate.
  • Preheat a barbecue grill or chargrill until it's nice and hot, then lower the heat to medium. Lightly spritz the lamb with oil and grill each side for 4 minutes for medium doneness or to your preference. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing it.
  • In a large bowl, mix together salad greens, cucumber, mushrooms, onion, and lamb. In a separate small bowl, whisk together 1 tablespoon soy sauce and lemon juice. Drizzle the dressing over the salad and serve.

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