Thai Lamb On Crispy Leaves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Thai | Jude3 | 8 | Servings |
INGREDIENTS
| 3 | T | Soy sauce |
| 2 | T | Fish sauce |
| 6 | T | Lime juice |
| One lime, Zest of | ||
| 2 | T | 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 | |
| minutes. |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 36.6mg
Sodium: 444.3mg
Potassium: 373.8mg
Carbohydrates: 12.1g
Fiber: 2.5g
Sugar: 4.5g
Protein: 16.7g