Ingredients:

450g/1lb New Zealand Lamb neck fillet or leg meat, cut into thin strips
½ Chinese lettuce, washed and shredded
¼ cucumber, thinly sliced
1 red onion, thinly sliced
10 radishes, thinly sliced
1 beefsteak tomato, cut into wedges
15ml/1 tbsp mint leaves, roughly chopped
15ml/1 tbsp coriander leaves, roughly chopped
15ml/1 tbsp basil leaves, roughly chopped
30ml/2 tbsp lime juice
30ml/2 tbsp light soy sauce
10ml/2 tsp clear honey
3 cloves garlic, crushed
30ml/2 tbsp fresh ginger, coarsely grated
5ml/1 tsp ground cumin
Pinch of cayenne pepper

< Back

Home » New Zealand Lamb Recipes » International Lamb Recipes » Hot Lamb Thai Salad

Hot Lamb Thai Salad

Cut: Neck fillet

Serves: 2-3

Overall cooking time:

25 mins

Cooking method:

Toss all the salad ingredients together and turn into a serving dish.
Dry fry the lamb briskly until it is just cooked. Season with salt and freshly ground black pepper, then pile on top of the salad.
Mix the dressing ingredients together. Turn the mixture into the frying pan and swirl it around so it heats up and dissolves the frying residue.
Pour over the salad and serve immediately.

To continue using the site, please agree to the use of cookies. more information