Hoisin lamb salad

Author: Liz Macri - Recipe Writer & Editor

First published: Jun 2010

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

Instructions

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.

Variations

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)

Calories 535cal

Kilojoules 2240kJ

Protein 32g

Total fat 14g

–Saturated fat 5g

Carbohydrates 70g

–Sugars 8g

Dietary fibre 1g

Sodium 360mg

Calcium 50mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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