Barbecue Lamb Salad With Thai Lime and Chilli Dressing

Posting for Chef #29196. Please see my recipe for Crispy-Fried Shallots.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Dressing

• 4  Thai red chili peppers, chopped
• 8  garlic cloves, chopped
• 1⁄2 red onion, finely chopped
• 1⁄3 cup fish sauce, to taste
• 2⁄3 cup lime juice, to taste
• 4  teaspoons palm sugar, to taste

• Salad

• 500  g lamb, eye of short loin
• 2  tablespoons oyster sauce
• 1  teaspoon  white peppercorns, ground
• 100  g  mixed salad greens
• 1  red onion, finely sliced
• 1  red capsicum, julienned
• 1  cucumber, finely sliced
• 1⁄2 cup mint leaf
• 1  cup bean thread vermicelli, soaked
• 2  tablespoons  crushed peanuts, roasted
• 2  tablespoons shallots, crispy-fried

Directions

1. To make the dressing, in a mortar, pound the red chillies and garlic to a paste.
2. Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix.
3. Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness.
4. Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate.
5. Rub lamb with oyster sauce and white peppercorns. Cook on a hot, lightly oiled barbecue to medium rare or about 5-7 minutes, then rest for 5 minutes.
6. Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles.
7. Toss gently with the dressing and pile onto a serving plate.
8. Sprinkle with crushed peanuts and crispy shallots.