Marinated Lamb and Mango Salad

Name: Marinated Lamb and Mango Salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 2-3 serving(s)
Ingredients: 3 -4 lamb fillets (back straps are fine too); 4 tablespoons ketjap manis (sweet Indonesian soy); 1 -2 crushed garlic clove; 2 teaspoons grainy mustard; 2 shallots, finely sliced (optional); 1 sprig rosemary, leaves only, roughly chopped; 2 sprigs fresh thyme leaves; 1/2 fresh red chile, finely chopped; salt & fresh ground pepper; 100 g mixed lettuce leaves; 100 g semi dried tomatoes; 1/2 red onion, finely sliced; feta cheese (type and amount optional); 1 fresh mango, flesh from; 2 tablespoons olive oil

Submitted by Darren Silverman

"This is the most beautiful salad ever!! It's simple to prepare and tastes incredible."

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Ready In:: 26mins
Ingredients:: 15
Serves:: 2-3

ingredients

3 -4 lamb fillets (back straps are fine too)
For the Marinade
4 tablespoons ketjap manis (sweet Indonesian soy)
1 -2 crushed garlic clove
2 teaspoons grainy mustard
2 shallots, finely sliced (optional)
1 sprig rosemary, leaves only, roughly chopped
2 sprigs fresh thyme leaves
¹⁄₂ fresh red chile, finely chopped
salt & fresh ground pepper
For the Salad
100 g mixed lettuce leaves
100 g semi dried tomatoes
¹⁄₂ red onion, finely sliced
feta cheese (type and amount optional)
1 fresh mango, flesh from
2 tablespoons olive oil

directions

Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
Lovely!

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Reviews

Oh my goodness, it's a shame more people haven't tried this because it was fantastic! The marinated lamb was so delicious that I was tempted to eat it as is without making the salad at all, but I'm sure glad I did. This salad was an explosion of flavors- really unique and fantastic. One thing I must say though is before you use any raw meat marinade as a dressing you MUST cook it for a few minutes to kill the bacteria! Not doing so is a clear invitation for Salmonella.. which would be a shame after such a delicious meal. The only other thing I changed was to add some fresh baby spinach for a nice dark green color and extra vitamins. Superb!! Thanks, Darren.

rgoodknight
I have never tasted lamb like this before! Unbelievable! I made the salad for my friends and now they all want to try it... Easy to make, ingredient combinations are fantastic and a quick meal. What more could anyone want?

Rodby