ANGLO-ASIAN LAMB SALAD
 NIGELLA
Photograph by Lis Parsons
INGREDIENTS

2 teaspoons garlic oil
1 lamb loin, approx. 250g
1 packet (approx. 180g) salad leaves
3 x 15ml tablespoons chopped mint
FOR THE DRESSING
2 x 15ml tablespoons fish sauce (nam pla)
1 x 15ml tablespoon redcurrant jelly
2 x 15ml tablespoons rice vinegar
1 teaspoon soy sauce
1 red chilli, deseeded and finely chopped, or 1/4 teaspoon crushed chillies
1 spring onion, finely sliced
Serving Size : Serves 2 as a main course; 4 as a starter
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METHOD

1.Heat the oil in a heavy-based pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 1/2 minutes on the other.
2.Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
3.In a medium-sized bowl, whisk together the dressing ingredients.
4.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. You want it still gorgeously pink to sit on its salad.
5.Divide the salad leaves between 2 (or 4) plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.
ADDITIONAL INFO

A lamb loin, sometimes described as the eye of the saddle, is the fleshy component, though any lean cut of lamb would do.

REVIEWS

I really adore this salad,and make it quite often. Its a great stand by when i need something fairly quick. I also add tomatoes,salad potatoes,cucumber,if i want something more substantial. Jean47

jean47

The whole family loves this recipe. I could not find redcurrant jelly, so used Cherry Jam instead. Worked just as well.

Anyana

Sorry chum,have only stated to use your recipes......but but but,will do more because this one is a real hum-dinger.Thank-youuuuu

Classof76

I love this salad - the dressing is lovely and is helping me get my partner used to fish (which he hates). I also tried it using beef (like the steak slice with lemon and thyme) and it was just as delicious. Had to buy the rice vinegar and nam pla but they're there to keep now. Made it three times in 2 weeks!

Diehard

My family & I all loved this, it's a real fav.

grissomsgal

This is one of the salads that I love. The flavor of the meat and dressing gives it such a flavor.

shpork
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