| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Thai | Jude3 | 8 | servings |
INGREDIENTS
| 3 | tb | Soy sauce |
| 2 | tb | Fish sauce |
| 6 | tb | Lime juice |
| One lime; Zest of | ||
| 2 | tb | Brown sugar |
| 3 | Cloves garlic; crushed | |
| 1 | Stem of lemon grass; finely chopped | |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 4 | Lamb loin fillets or the eye meat of; (4 to 6) | |
| ; 4 lamb racks | ||
| 1 | Handful fresh mint and coriander | |
| 1 | 1st Choice Salad Leaves-To-Go; (1 to 2) | |
| 1/2 | Cucumber; halved and sliced | |
| 1 | Red onion; sliced |
INSTRUCTIONS
DRESSING SALAD Pre-heat the oven to 200 C. In a bowl whisk the dressing ingredients and set to one side. Roast the lamb for 12-15 minutes until just cooked. Leave to stand for 10 minutes. Slice very thinly and add to the dressing. Pile the salad ingredients into a platter, spoon over the lamb and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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