- 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
- Prepare vegetables and place in a flat serving dish.
- Mix together herbs, garlic, soy, lime juice, fish sauce, palm sugar, chilli and onion until smooth and amalgamated.
- 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.
- When cool, but not cold, arrange on the salad, pouring over herb mixture as a dressing. Sprinkle with rice.
- * 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.
