Hoisin lamb salad
- ¼ cup water
- 2 teaspoons castor sugar
- 1 tablespoon white wine vinegar
- ¼ cup gluten-free hoisin or barbecue sauce
- 300g vermicelli rice noodles
- 2 lemons, peeled, segmented
- 120g baby mesclun greens
- 1 Lebanese cucumber, halved lengthwise, thinly sliced
- cooking spray oil
- 4 x 150g lamb leg steaks
- 1 tablespoon crushed unsalted peanuts
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1 Combine water with sugar, vinegar and hoisin sauce. Set aside.
2 Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes, or until tender. Drain and rinse under cold water. Cut noodles in 6cm lengths and return to bowl. Add lemons, mesclun greens and cucumber. Toss well.
3 Spray a frying pan with oil and place over a high heat. Cook lamb for 3-4 minutes each side for medium. Remove from pan and stand for 10 minutes. Slice thickly. Serve over vermicelli salad and drizzle with hoisin mixture. Sprinkle with peanuts and serve.
As an alternative to gluten-free hoisin sauce, try a gluten-free chilli or satay sauce for variation. If using other sauces, don't mix with other ingredients in step 1.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 1g
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