Recipe: Anglo Asian Lamb Salad

This is a favourite in our house, and has become a staple in many of our friends' homes too. It can be made gluten and lactose free, healthy, and although salads can sometimes be Superman's kryptonite - he actually eats this!

This recipe is from Nigella Lawson's Nigella Express; it can also be found online (see link below).


Anglo-Asian Lamb Salad
Serves: 2 as main course

• garlic oil
• 1 lamb sirloin, approx. 250g
• 1 packet baby salad leaves
• 3 tbs chopped mint

Dressing:

• 2 tbs fish sauce
• 1 tbs redcurrant jelly
• 2 tbs rice vinegar
• 1 tsp soy sauce (gf)
• 1/4 tsp crushed chilli
• 1 spring onion, finely sliced

 Method:

• Heat the oil in a pan; cook the lamb for 5 minutes on one side, and 2 1/2 minutes on the other.
• Wrap the meat in foil, making a tightly sealed parcel, and let it rest for about 5 minutes.
• In a medium-sized bowl, whisk together the dressing ingredients.
• Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will cook the lamb a little more while it steeps. If the meat is not rare, I'd leave it for just a short time, but for a longer time if it seems undercooked.
• Divide the salad leaves between plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.

http://www.nigella.com/recipes/view/anglo-asian-lamb-salad-39