Lamb Salad (Thai style)

This is a deliciously light salad that is really easy to make. The only thing that you need to cook is the lamb steaks. The dressing has a little zing to it which really compliments the marinated lamb. Use as many of the herbs that you can find as they really add to the flavour. You can also add vermicelli noodles to this salad to make it a bit more supbstatial or serve with rice. Great on a nice summers night or if you want something light and healthy.

Ingredients

Marinade

• Thai Sweet Chili Sauce (1 Tbsp)

• Soy Sauce (1 Tbsp)

• Balsamic Vinegar (1 Tbsp)

• Sesame Oil (1 tsp)

• Lamb (400-500g of steaks or shoulder)

Salad

• Telegraph Cucumber (1, cut into small cubes)

• Carrot (1, julienned)

• Tomatoes (10 cherry, halved)

• Red onion (1 small, diced)

• Bean Sprouts (2 cups)

• Spring Onions (2, thinly sliced)

• Peanuts (handful, chopped for garnish)

• Coriander (½ cup, roughly chopped)

• Mint ( ¼ cup, roughly chopped)

• Optional: Vermicelli noodles (100g-150g)

• Optional: Thai Basil, Vietnamese mint ¼ cup of both

Dressing

• Thai Sweet Chili Sauce ( 2 Tbsp)

• Soy Sauce ( 1 Tbsp)

• Fish Sauce ( 1 Tbsp)

• Sesame Oil ( 1 Tbsp)

• Garlic ( 1 clove, grated)

• Lime Juice (2 Tbsp)

Method

1. Mix the marinade ingredients into a bowl and combine with the lamb steaks. Leave for at least 15 minutes.

2. If using vermicelli noodles place noodles in a pot of boiling water and cook for a couple of minutes until soft. Once cooked, drain and rinse with cold water until cool. Set aside in a large bowl

3. Put all dressing ingredients into a seperate bowl, mix well and set aside.

4. Prepare the carrot, cucumber, spring onions, tomatoes, red onion, bean sprouts, peanuts, coriander, mint and any other herbs that you are using. Combine all the ingredients together.

5. Heat a non-stick pan or wok over high heat with a Tbsp of oil. Quickly fry the lamb steaks for about 2 minutes each side, depending on how rare you want the lamb. Once the lamb is almost cooked pour over any remaining marinade and stir the meat. Once cooked rest the lamb for 5 minutes, then slice thinly.

6. Mix the dressing in with all the salad ingredients and herbs. Toss in the lamb and mix well. Sprinkle over peanuts and Enjoy.