This spicy lamb salad would be great for a lunch or light dinner.
Ingredients
- 400 grams lamb striploin
- 2 tblsp each chopped fresh basil, coriander and mint
- 2 tsp each minced garlic and chilli
- 2 tblsp olive oil
- 2 carrots, peeled and finely sliced
- 100 grams snow peas, sliced
- 150 grams cellophane rice noodles
- 4 spring onions, trimmed and shredded
- ½ telegraph cucumber, deseeded and sliced
- Dressing
- 2 tsp minced fresh ginger
- 1 tsp minced fresh chilli
- 1 tblsp caster sugar
- ½ lime, finely chopped
- 1½ tblsp fish sauce
- ¼ cup water
Method
- Cut the lamb into thin strips and place in a bowl with the basil, coriander, mint, garlic, chilli and oil. Toss to coat and allow to marinate for 20 minutes.
- Blanch the carrot strips and snow peas quickly. Soak the cellophane noodles in boiling water for 20-30 minutes until tender and then cut into 10cm long lengths. Drain well on paper towel.
- Cook the lamb over a high heat for about 3-4 minutes until browned and just cooked. Toss the lamb and vegetables together with the noodles and dressing ingredients.
- Dressing
- Put the ginger, chilli, sugar, lime, fish sauce and water into a blender and process to make a smooth sauce.
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