• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Thai-Style Salad of Spring Lamb

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • 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 sm Mouli cut into julienne
  • -strips
  • 2 tb 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
2 tb Corn oil
2 tb Sweet chilli sauce
2 tb Soy sauce
1/2 Red chilli; finely diced
2 Fat cloves garlic; crushed
1 ts Clear honey
1 tb Lamb stock; well reduced

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
10 minutes in a warm place.

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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