Thai lamb salad

    40 minutes

    Try this delicious variation on the traditional Thai beef salad. Lean lamb fillets work beautifully with the fresh vegetables, fragrant herbs and crunchy salad greens.

    2 people made this

    Serves: 4 

    • 115 g fresh baby corn cobs, halved lengthways
    • 100 g Asian salad mix
    • 1 small red onion, sliced
    • 150 g cherry tomatoes, halved
    • 1 Lebanese cucumber, deseeded and sliced
    • 2 pieces lamb fillet (about 500 g in total)
    • cooking spray
    • Dressing
    • 2 limes, juiced
    • 2 tablespoons fish sauce
    • 1 tablespoon water
    • 1 lemon grass stalk, white part only, finely chopped
    • 2 garlic cloves, chopped
    • 1–2 red chillies, chopped
    • 2 tablespoons soft brown sugar
    • 1 teaspoon sesame oil
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh mint

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Place the corn in a heatproof bowl, pour some boiling water over it and blanch for 2–3 minutes. Drain, then transfer to a large bowl. Add the salad mix, onion, tomatoes and cucumber and toss together.
    2. To make the dressing, combine all the ingredients in a bowl and set aside until ready to use.
    3. Heat a non-stick frying pan over a medium–high heat. Spray the lamb with cooking spray, then cook for 2–3 minutes each side or until cooked to your liking. Transfer to a sheet of foil, wrap tightly, and allow to sit for about 5 minutes. Slice the meat into 1 cm thick slices, place into a large bowl, pour over some of the dressing and toss well. (The heat of the meat will help to absorb the flavours of the dressing.) To serve, toss the meat and salad together, drizzling over any remaining dressing, if you like.

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