Thai style warm lamb salad.

Discussion in 'Beer & Food' started by DaveW, Jan 18, 2008.

  1. DaveW

    DaveW Space Monkey

    Rep/Likes:
    96 / 428
    Joined:
    Jul 2, 2001
    Messages:
    8,393
    Location:
    Karori, Poneke Te Ika-a-Maui
    Nice summer salad that I've been cooking a bit of late and thought I'd share with ya! :D

    Ingredients

    6 Limes

    2tsp demerara sugar

    1 red chilli finely chopped (remove seeds if you prefer it not so hot)

    half teaspoon fish sauce

    half teaspoon Tamari

    1 tablespoon avocado or olive oil

    400grm Lamb fillets cut into 1cm strips

    1 small red onion, finely sliced

    50g fresh Coriander (Cilantro) chopped

    25 fresh mint chopped

    75g roasted peanuts chopped

    200g Mesclun salad leaves



    Assembly

    To make the dressing grate the zest of 3 limes and squeeze the juice from all the limes.
    Add the sugar, chilli, fish sauce and Tamari.
    Stir till the sugar has dissolved.

    Sear the Lamb strips on the BBQ grill, but don't overcook beyond rare.
    Remove from the heat and rest for 2 mins or so.

    Slice the lamb strips thinly and ad to the Mesclun, Red Onion, peanuts, Herbs.
    Toss well and pour over the dressing.

    Makes about 6 servings. :o)
     

    Please register to disable this ad.

  2. valve bouncer

    valve bouncer Master Dildoist

    Rep/Likes:
    8 / 15
    Joined:
    Feb 11, 2002
    Messages:
    7,820
    Location:
    Japan
    Of course, you must use Australian lamb, a far better tasting product than that poxy pre-rooted stuff you Kiwis have.
    As an aside- lamb fillets rule and aren't too spendy, not in Australia at least.
     
  3. DaveW

    DaveW Space Monkey

    Rep/Likes:
    96 / 428
    Joined:
    Jul 2, 2001
    Messages:
    8,393
    Location:
    Karori, Poneke Te Ika-a-Maui
    Bahahahahahaha Sorry But having tried the Aussie stuff. :rofl:
     
  4. OGRipper

    OGRipper Turbo Monkey

    Rep/Likes:
    6 / 81
    Joined:
    Feb 3, 2004
    Messages:
    9,633
    Location:
    NORCAL is the hizzle
    Awesome! I make something almost exactly the same only I use beef or shrimp, will need to try to lamb sometime. Also, I like to marinate the meat in a little fish sauce and sugar or honey while I prep and assemble the rest, adds just a little more flavor.