Thai lamb salad
(at time of publication)
- spray oil
- 300g lamb leg steaks
- 1 red capsicum, thinly sliced
- 1 cup halved cherry tomatoes
- 1 Lebanese cucumber, thinly sliced
- 2 cups mesclun or other salad leaves
- juice and zest of 1 lime
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- ½ teaspoon chilli flakes
- ½ cup fresh coriandercilantroX
- 2 tablespoons roughly chopped roasted peanuts
- 1 cup cooked brown or black rice
1 Spray a barbecue grill or heavybased pan with oil and heat to high.
2 Cook lamb steaks for 2-3 minutes each side, until done to your liking. Set aside to rest.
3 In a bowl, combine capsicum, tomatoes, cucumber and salad leaves. In a cup, combine lime zest and juice, fish sauce, sugar and chilli flakes.
4 Add half of the dressing to the salad and toss well. Divide between 2 plates. Slice lamb into 1cm slices and add to salad. Drizzle with remaining dressing and garnish with coriander and peanuts. Serve with rice on the side.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 6g
Make it gluten free: Check fish sauce is gluten free.
Make it vegan: Substitute diced tempeh for lamb and seaweed flakes for fish sauce.
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