Thai style warm lamb salad.


Space Monkey
Jul 2, 2001
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


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


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)

valve bouncer

Master Dildoist
Feb 11, 2002
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.


back alley ripper
Feb 3, 2004
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.