Salad of Lamb with Thai Flavours

14 March 2020 By

An excellent healthy warm salad for mid-week dinners. Make a double batch to take for work lunch and bottle the dressing in a small container so your salad stays crunchy.

You can use a variety of other cuts of lamb for Salad of Lamb with Thai Flavours. Speak to your butcher or give juicy lamb neck fillets, lamb tenderloin, boneless lamb loin or lamb mini roast a try. You can also swap the lamb for chicken or other proteins of choice.

Salad of Lamb with Thai Flavours


Ingredients − Serves 1

  • 200 g Lamb Rump, slightly trimmed
  • 2 tbsp coconut cream
  • 1 tbsp Latasha’s Kitchen Thai Red Curry Paste
  • 1 tsp peanut oil
  • 100 g green beans, trimmed and sliced diagonally
  • ½ cup shredded red cabbage or carrots, or a mix of both
  • ½ red capsicum, finely sliced
  • ¼ cup each Thai basil, mint and coriander
  • 1 banana shallot, finely sliced

Dressing

Garnish

  • 1 tbsp white sesame seeds, toasted

Method

  1. Combine coconut cream and Latasha’s Kitchen Thai Red Curry Paste. Marinate lamb in this mix for 1 hour.
  2. Pre-heat oven to 220˚C.
  3. Heat oil in a frying pan over medium-high heat and brown lamb all over. Transfer to a baking tray, brush with any remaining marinade and roast until cooked to your liking (10-12 minutes for medium rare). Set aside to rest for 10 minutes.
  4. While the meat is resting, cook the beans in a saucepan of boiling salted water for 2 minutes. Drain and transfer to a bowl of iced water to refresh for 1 minute, then drain again.
  5. Combine refreshed beans in a serving bowl with the rest of the prepared vegetables and herbs.
  6. Meanwhile in a jar, add all the ingredients for the dressing and shake to combine well.
  7. Slice lamb across the grain, add to salad, drizzle with dressing to taste and toss to combine. Serve with toasted sesame seeds.