Juicy Lamb & Mango Salad

An Asian inspired, full flavoured dish that even salad sceptics are sure to love!

20210104_183504.jpg

Ingredients

400g Lamb Backstrap
1 tbsp Sweet Chlli Sauce
2 tsp Fish Sauce
1 tbsp Sesame Oil
Juice of half a Lime
2 tbsp Coriander (chopped)
100g Baby Spinach (chopped)
1 punnet Cherry Tomatoes (quartered)
1 Cucumber (chopped)
1 Red Capsicum (chopped)
1 large Mango (chopped)
1 pkt Chang’s Fried Noodles

 

Method

  1. Prepare the backstrap by rubbing in some EVOO, salt & pepper and start cooking the whole piece of lamb on the BBQ.

  2. Prepare the dressing in a bowl by combining the sweet chilli fish sauce, sesame oil, lime juice and coriander. Set aside

  3. Prepare the salad on a platter by layering the baby spinach, tomatoes, cucumber, capsicum, mango and noodles.

  4. When the lamb is cooked to medium rare (or however you like it), take it off the BBQ and rest it for a few minutes.

  5. Carve the lamb into thin slices and toss them into your sauce, place the lamb onto you salad as your final layer and drizzle any leftover dressing on top.

  6. Serve with wedges of the leftover lime.

N.B. If you’re a coriander hater (controversial, I know), substitute with mint.

Serves 4