Thai lamb salad

Name: Thai lamb salad
Yield: 6 servings
Ingredients: 115 g fresh baby corn (halved lengthwise); 100 g Asian salad mix; 1 small red onion (sliced); 150 g cherry tomatoes (halved); 1 Lebanese cucumber (deseeded and sliced); 2 pieces lamb tenderloin; cooking spray; 2 limes (juiced); 2 tbsp fish sauce; 1 tbsp water; 1 lemon grass stalk (white part only, finely chopped); 2 garlic cloves (chopped); 1 - 2 red chili peppers (chopped); 2 tbsp soft brown sugar; 1 tsp sesame oil; 2 tbsp cilantro (chopped); 2 tbsp fresh mint (chopped)

Best Health

Try this delicious variation on the traditional Thai beef salad. Lean lamb tenderloin work beautifully with the fresh vegetables, fragrant herbs and crunchy salad greens.

Servings

6servings

Servings

6servings

Course Dinner
Cuisine Meats, Salads, Vegetables

Ingredients

115 g fresh baby corn halved lengthwise
100 g Asian salad mix
1 small red onion sliced
150 g cherry tomatoes halved
1 Lebanese cucumber deseeded and sliced
2 pieces lamb tenderloin
cooking spray
Dressing
2 limes juiced
2 tbsp fish sauce
1 tbsp water
1 lemon grass stalk white part only, finely chopped
2 garlic cloves chopped
1 - 2 red chili peppers chopped
2 tbsp soft brown sugar
1 tsp sesame oil
2 tbsp cilantro chopped
2 tbsp fresh mint chopped

Servings: servings

Units:

Ingredients

115 g fresh baby corn halved lengthwise
100 g Asian salad mix
1 small red onion sliced
150 g cherry tomatoes halved
1 Lebanese cucumber deseeded and sliced
2 pieces lamb tenderloin
cooking spray
Dressing
2 limes juiced
2 tbsp fish sauce
1 tbsp water
1 lemon grass stalk white part only, finely chopped
2 garlic cloves chopped
1 - 2 red chili peppers chopped
2 tbsp soft brown sugar
1 tsp sesame oil
2 tbsp cilantro chopped
2 tbsp fresh mint chopped

Servings: servings

Units:

Course Dinner
Cuisine Meats, Salads, Vegetables

Instructions

Place the corn in a heatproof bowl, pour some boiling water over it and blanch for 2-3 minutes. Drain, then transfer to a large bowl. Add the salad mix, onion, tomatoes and cucumber and toss together.
To make the dressing, combine all the ingredients in a bowl and set aside until ready to use.
Heat a non-stick frying pan over a medium-high heat. Spray the lamb with cooking spray, then cook for -'3 minutes each side or until cooked to your liking. Transfer to a sheet of foil, wrap tightly, and allow to sit for about 5 minutes. Slice the meat into 1 cm thick slices, place into a large bowl, pour over some of the dressing and toss well. (The heat of the meat will help to absorb the flavours of the dressing.) To serve, toss the meat and salad together, drizzling over any remaining dressing, if you like.

Recipe Notes

Cook's tips: Many supermarkets and grocers sell packages of mixed Asian salad greens. Alternatively, use your favourite salad leaves. Most of the heat from chili peppers is contained in the seeds and membrane. If you would like to tone down the heat of this salad, deseed the chili peppers before using them.

Each serving: 29 g protein, 12.5 g fat of which 6 g saturates, 8 g carbohydrate , 1.5 g fibre, 265 Calories

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