| 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.
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