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    Monday, November 09, 2015

    Asian lamb salad Recipe

     Asian lamb salad Recipe


        1 stick lemon grass, white part only, finely sliced
        1/2 cup fresh mint leaves
        1/2 cup fresh coriander leaves
        100g trimmed bean sprouts
        2 tablespoons olive oil
        2 (about 600g) lamb fillets
        2 fresh red chillies, seeded
        1 garlic clove, crushed
        50g palm sugar
        175ml seasoned rice vinegar (see note)
        1 telegraph cucumber
        1 medium carrot
        1 daikon (Chinese white radish) (see note)

        1 tablespoon fish sauce

    Asian lamb salad Recipe

        Step 1

        Slice the chillies very thinly and place in a saucepan with garlic, sugar and vinegar. Bring to the boil, stirring to dissolve sugar. Set aside to cool completely.
        Step 2

        Slice the cucumber thinly into rounds and slice the carrot and daikon into very thin, long strips. Place in a bowl with the lemon grass, mint, coriander and bean sprouts.
        Step 3

        Preheat the barbecue or grill plate. Brush the lamb with oil, season with salt and ground black pepper and cook for 2-3 minutes each side (lamb will be very rare). Set aside to rest.
        Step 4

        Add fish sauce to the dressing. Squeeze any excess moisture from the vegetables with your hands. Add half the dressing.
        Step 5

        Carve the lamb thinly. Divide salad between serving plates, top with sliced lamb and drizzle with remaining dressing.

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    Item Reviewed: Asian lamb salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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