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.

Lamb, cheese and spinach gozleme

Stuffed mini lamb roast

Lamb shank soup

Lamb shank tagine with prunes and carrots, served with steamed couscous

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