serves
4
cook
30 minutes
serves
4
people
cooking
30
minutes
Ingredients
100g mixed salad leaves (see tip)
1 lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, seeded and sliced
1 tablespoon chopped mint
1 tablespoon chopped coriander
500g lamb back strap
Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon oil
1 teaspoon fish sauce
1 teaspoon brown sugar
1 garlic clove, crushed
$5.80 per serve
Instructions
1. Combine salad leaves, cucumber, onion, capsicum, mint and coriander in a bowl.
2. Make dressing by whisking together soy sauce, lemon juice, oil, sauce, sugar and garlic in a jug.
3. Preheat chargrill on high. Cook lamb for 3-4 minutes each side, until cooked to taste. Rest, covered for 5 minutes. Slice and toss through salad with dressing.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20ËšC. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
