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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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