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ANGLO-ASIAN LAMB SALAD

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice. I am not married to someone who would normally regard a salad as a treat for supper, but my husband loves this - and doesn't even notice it is a salad.

It is also a useful recipe to have up your sleeve for a starter on days when dining seems to require one. I try to keep those days - or nights - to a minimum, or to when I'm in a restaurant.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • 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

Method

Serves: 2 as main, 4 as starter
  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.
  6. Additional information - for gluten free use tamari instead of soy sauce.
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