| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Thai |
Jude3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Lamb racks or 4 lamb leg steaks |
| 3 |
ts |
Gregg's Thai seasoning |
| 1 |
|
Peeled carrot |
| 1/2 |
|
Cucumber |
| 1 |
|
Red pepper; deseeded and thinly |
|
|
; sliced |
| 1 |
|
Zucchini |
| 1 |
bn |
Spring onions |
| 1 |
c |
Fresh bean sprouts |
| 227 |
g |
Golden Sun water chestnuts; drained and sliced |
| 250 |
ml |
ETA avocado & garlic dressing |
| 2 |
tb |
First Choice olive oil |
| 2 |
ts |
Fresh chopped herbs |
INSTRUCTIONS
FOR THE SALAD
Crust:
If using racks, remove the lamb from the racks or ask the butcher to
do this for you.
Rub the seasoning into the meat.
Place onto a roasting tray and roast at 220 C for 10 mins.
Remove and cool.
Place 1 tablespoon olive oil onto the roasting tray.
Using a vegetable peeler, slice the carrot and zucchini into thin
ribbons.
Toss them into the oil along with the spring onions and chestnuts.
Roast for 2-3 mins to soften.
Remove and cool.
Slice the cucumber into thin ribbons.
Stack all the salad vegetables and herbs onto serving plates.
Thinly slice the Thai lamb, lay over the salad.
Mix any juices from the roasting tray with the 1 tablespoon olive oil
and enough ETA dressing to create a smooth dressing.
Spoon over the salad and serve.
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