Warm lamb salad

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low fat; Healthy

Serves: 4

Type: Budget; Kids; Easy; Salad; Family

Tools

Kitchen friendly view

Photography: Andre Martin

By Jennene Plummer and Adelaide Lucas

Ingredients

100g mixed salad leaves (see tip)
1 lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, seeded and sliced
1 tablespoon chopped mint
1 tablespoon chopped coriander
500g lamb back strap
Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon fish sauce
1 teaspoon brown sugar
1 garlic clove, crushed

Preparation method

1. Combine salad leaves, cucumber, onion, capsicum, mint and coriander in a bowl.

2. Make dressing by whisking together soy sauce, lemon juice, oil, sauce, sugar and garlic in a jug.

3. Preheat chargrill on high. Cook lamb for 3-4 minutes each side, until cooked to taste. Rest, covered for 5 minutes. Slice and toss through salad with dressing.

Tips: If desired, omit salad leaves and wrap salad in moistened rice paper wrappers.

Cellophane noodles can be added to salad if liked.

Also in this section

Five-spice lamb and chilli stir-fry with greens

Guard of honour

Lamb chop and potato bake

Middle Eastern meatloaf

More inspiration

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Different ways to cook with riceRice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...

Study reveals how to get kids to eat vegiesThe vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...

Recipe finder