Thai Lamb Salad
I remember when we started to make this salad with beef many years ago. It was all the rage – and deservedly so as it was, and is, delicious. The dressing works just as well with lamb and I developed this recipe to go in a beer book quite a while ago. Both the beef version and this Thai lamb salad are winners.
Preparation: 5 – 10 minutes
Cooking: 40 minutes or more, plus 10 minutes resting
1 Easy Carve Lamb Leg Roast, approx 1 kilo
salt and freshly ground black pepper
Thai Mint Dressing
4 large sprigs mint
2 red chillies, seeds removed
2 large or 4 small spring onions (i.e. with the bulb)
3 cloves garlic
120g palm sugar (or brown sugar)
150mls fresh lime juice (3 large limes)
2 tablespoons (40mls) Thai fish sauce
1 ½ cups jasmine rice
2 carrots, peeled and diced
2 sticks celery, finely sliced
- Pre-heat oven to 200°C. Rub lamb with black pepper and the fat only with salt. Place in a baking dish and bake for 40 minutes for medium rare, or longer to taste Rest in a warm place for 10 minutes.
- Meanwhile chop mint, chillies, spring onions and garlic in a food processor. Blend in the remaining ingredients.
- Bring 2 litres of salted water to the boil. Add rice and 5 minutes later, the carrots. Cook until tender around 17 – 20 minutes in total. Pour into colander to drain and immediately place under running cold tap until rice is cold. Shake well to remove excess moisture. Stir through celery and salt and pepper.
- Carve lamb. Place a mound of rice salad on each plate, top with lamb and spoon dressing over.
Lyndey’s Note: The rice can be served hot or cold
To drink: Well, of course a beer but one with higher malt levels like a premium lager to match the richness of the lamb. For wine, try a pinot noir or soft, fruity red wine.
They also appear together in Lyndey & Herbie’s Moveable Feast
Photography by: Chris Chen