Asian Lamb Salad

Master the grill with this Asian-spiced lamb served with a medley of fresh Asian vegetables.

The ingredient of Asian Lamb Salad

• 2 fresh red chillies seeded
• 1 garlic clove crushed
• 50g palm sugar
• 175ml seasoned rice vinegar see note
• 1 telegraph cucumber
• 1 medium carrot
• 1 daikon radish chinese white radish see note
• 1 stick lemon grass white part only finely sliced
• 1 2 cup fresh mint leaves
• 1 2 cup fresh coriander leaves
• 100g trimmed bean sprouts
• 2 tablespoons olive oil
• 2 about 600g lamb fillets
• 1 tablespoon fish sauce

The Instruction of asian lamb salad

• slice the chillies very thinly and place in a saucepan with garlic sugar and vinegar bring to the boil stirring to dissolve sugar set aside to cool completely
• slice the cucumber thinly into rounds and slice the carrot and daikon into very thin long strips place in a bowl with the lemon grass mint coriander and bean sprouts
• preheat the barbecue or grill plate brush the lamb with oil season with salt and ground black pepper and cook for 2 3 minutes each side lamb will be very rare set aside to rest
• add fish sauce to the dressing squeeze any excess moisture from the vegetables with your hands add half the dressing
• carve the lamb thinly divide salad between serving plates top with sliced lamb and drizzle with remaining dressing

Nutritions of Asian Lamb Salad

calories: 380 727 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 17 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 35 grams protein
calories: n a
calories: 611 02 milligrams sodium
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calories: nutritioninformation