Thai-spiced lamb salad with lime dressing


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsThe 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.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes


  • 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
  1. 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.
  2. 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.
  3. 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.

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