The vibrant colors of this spicy lamb salad really sing out, making it perfect for a summer lunch. Be sure not to overcook the lamb, or slice into it without letting it rest first, or you’ll risk losing those delicious meat juices.
Ingredients
- 3 tbsp peanut oil
- 1 lb 2 oz (500 g) boneless lamb leg or chump
- 3½ oz (100 g) Thai glass noodles, cooked
- 3 shallots, thinly sliced
- handful of cilantro
- 12 Thai basil leaves
- small handful of mint leaves
- 0.33 cup roasted peanuts, coarsely ground
For the dressing
- 5 limes juice and grated zest
- 3 tsp palm sugar or brown sugar
- 1 red chile, seeded and finely chopped
- ½ tsp Thai fish sauce
- 1 tsp tamarind
How to Make It
- For the dressing, place the lime zest and juice, sugar, chile, fish sauce, tamarind, and 1 tablespoon of peanut oil in a small bowl. Mix to combine all the ingredients and dissolve the sugar. Set aside.
- Cut the lamb into eight equal strips. Heat a grill pan and add the remaining groundnut oil. Sear the lamb for about 2 minutes on each side. Do not overcook the lamb it should be rare. Let rest for 3 minutes.
- Slice the lamb thinly and place in a large bowl. Add the glass noodles, dressing, shallots, herbs, and peanuts, and toss to combine. Divide the salad between 4 individual plates and serve immediately.
