• 1kg Lamb Straps, well trimmed, approx 200gm each – (if lamb straps are unavailable, fillets can be used)
  • 2 punnets Freshzest Coriander, chopped
  • 2 punnets Freshzest Mint, chopped
  • 3 cloves garlic, finely chopped
  • 60ml soy sauce
  • 60ml lime juice
  • 30ml fish sauce
  • 30gm palm sugar, (if palm sugar is unavailable, use white sugar)
  • 1/2 red salad onion, sliced lengthways very thinly
  • 3 red chillis, seeds removed and very finely sliced
  • 30gm ground, roasted rice*
  • cos lettuce leaves
  • continental cucumber, sliced

Spicy Lamb Salad.

Serving Size: 4

  1. Prepare vegetables and place in a flat serving dish.
  2. Mix together herbs, garlic, soy, lime juice, fish sauce, palm sugar, chilli and onion until smooth and amalgamated.
  3. BBQ or grill the lamb until it is just pink. Leave for 10 minutes to set, then slice thinly and place in the mixture you have prepared to cool.
  4. When cool, but not cold, arrange on the salad, pouring over herb mixture as a dressing. Sprinkle with rice.
  5. * to make the roasted rice, heat a little oil in a frying pan. Add a handful of rice and cook, stirring until the rice becomes golden in colour. This will take about 4-5 minutes. Remove from the pan and drain on absorbent paper. Grind in a spice grinder until it resembles coarse sand. Store in a jar for future use.
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