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This is ideal for an evening salad meal. The addition of the lamb satisfies even the heartiest of appetites. I like using palm sugar which has a low glycemic index but you can use brown sugar if you don’t find the palm sugar.

Servings: 2

Ingredients

  • 2 fresh red chillies, seeded
  • 1 garlic clove, crushed
  • 50g palm sugar
  • 175ml rice vinegar
  • 1 cucumber
  • 1 medium carrot
  • 1 white radish
  • 1 stick lemon grass, white part only, finely sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 100g trimmed asparagus
  • 2 tablespoons olive oil
  • 2 (about 600g) lamb fillets
  • 1 tablespoon fish sauce
  • Sesame seeds and Lime wedge for garnish

 Method

  1. Slice the chilies very thinly and place in a saucepan with garlic, sugar and vinegar. Bring to the boil, stirring to dissolve sugar. Set aside to cool completely.
  2. Slice the cucumber thinly and slice the carrot and radish into very thin, long strips. Place in a bowl with the lemon grass, mint, coriander and steamed asparagus.
  3. Preheat the barbecue or grill plate. Brush the lamb with oil, season with salt and ground black pepper and cook for 7-8 minutes each side. Set aside to rest.
  4. Add fish sauce to the dressing. Squeeze any excess moisture from the vegetables with your hands. Add half the dressing.
  5. Carve the lamb thinly. Divide salad between serving plates, top with sliced lamb and drizzle with remaining dressing. Sprinkle sesame seeds on top and serve with a Lime wedge

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