Thai-style Salad Of Spring Lamb

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai		1	Servings

INGREDIENTS

1		750 gram pie lamb fillet cut
		into strip loin
8		Spring onions, sliced
		obliquely
155	g	Rice noodles, deep fat fried
1/2		Red pepper, cut into small
		dice
1/2		Mouli cut into julienne
		strips
2	T	Fresh coriander leaves, 2
		to 3
		Deep fried shallots
10		Sugar snaps, sliced
		obliquely
1		Stalk fresh lemon grass
		finely sliced
7		And juice of 2 limes, zest
		of
2	T	Corn oil
2	T	Sweet chilli sauce
2	T	Soy sauce
1/2		Red chilli, finely diced
2		Fat cloves garlic, crushed
1	t	Clear honey
1	T	Lamb stock, well reduced
		minutes in a warm place.

INSTRUCTIONS

Whisk marinade ingredients together and marinate the lamb for 2-3
hours.  Deep fry the rice noodles and shallots. Prepare all the salad
ingredients. Remove the lamb from the marinade. Season 7 then sear on
all sides over a hot griddle. Roast for 4 or 5 minutes and then rest
for  Cook all marinade ingredients together to lock the raw lamb
juices,  whisking well to make a dressing. Dress the salad and pile
onto  serving plates. Sprinkle with the deep fried shallots. Slice the
lamb  thinly and arrange a salad. Drizzle dressing over and around.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 361 Calories From Fat: 75 Total Fat: 8.7g Cholesterol: 0mg Sodium: 2141.5mg Potassium: 553.5mg Carbohydrates: 27.7g Fiber: 8.3g Sugar: 4g Protein: 49.9g