Spicy Oriental lamb salad

Name: Spicy Oriental lamb salad
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 4 lamb leg steaks; 5 tbsp soy sauce; 1 garlic clove, crushed; 1 tbsp sesame oil; 1 red chilli, deseeded and finely chopped; Juice of 2 limes; A dash Thai fish sauce; 1 tsp sugar; 2 tbsp finely chopped fresh mint; A handful of watercress; A handful of pea shoots; 8 finely sliced radishes; Cress

Easy
April 2009

Easy
April 2009

Test kitchen approved

Serves 4
Takes 10 minutes to make, 10 minutes to cook, plus marinating

A budget Asian-style recipe that’s low in calories and carbohydrates. A quick and healthy option.

Nutrition: per serving

Calories: 281kcals
Fat: 15.1g (5.6g saturated)
Protein: 32.3g
Carbohydrates: 4g (3.1 sugar)
Salt: 3.9g

Nutrition: per serving

Calories: 281kcals
Fat: 15.1g (5.6g saturated)
Protein: 32.3g
Carbohydrates: 4g (3.1 sugar)
Salt: 3.9g

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Ingredients

4 lamb leg steaks
5 tbsp soy sauce
1 garlic clove, crushed
1 tbsp sesame oil
1 red chilli, deseeded and finely chopped
Juice of 2 limes
A dash Thai fish sauce
1 tsp sugar
2 tbsp finely chopped fresh mint
A handful of watercress
A handful of pea shoots
8 finely sliced radishes
Cress

Method

Marinate the lamb leg steaks in 3 tbsp soy sauce, garlic and sesame oil for 10 minutes.
Make a dressing with the chilli, lime juice, 2 tbsp soy sauce, Thai fish sauce, sugar and mint.
Mix handfuls of watercress and pea shoots with the radishes and some cress, and toss with the dressing
Cook the lamb in a hot frying pan for 3-4 minutes each side until cooked. Finely slice and add to the salad. Serve with bread.