Warm lamb salad

Serves
4

Cooking

30min
By
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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | 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.

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.