Barbecue Lamb Salad With Thai Lime and Chilli Dressing

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the dressing, in a mortar, pound the red chillies and garlic to a paste.
  • Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix.
  • Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness.
  • Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate.
  • 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.
  • Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles.
  • Toss gently with the dressing and pile onto a serving plate.
  • Sprinkle with crushed peanuts and crispy shallots.
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