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.
Browse even more Spring-time salad ideas such as Crab and Avocado Salad with Japanese Dressing and Vietnamese Chicken and Mint Salad. For other delicious Spring Lamb recipes why not try Nigella's Easter recipe collection?
Recipe posted by Nigella