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Print this Recipe    Lamb Salad

Thai Spicy Lamb Salad
4 Portions

300g cold rare roast lamb or beef, sliced thinly into even bite size pieces
1 large carrot, grated
120g mange tout, trimmed and sliced at an angle into 3 pieces
50g bean sprouts
4-5 Tbsp. mint leaves
4-5 Tbsp. of coriander leaves and finely chopped stem
2 Tbsp. Holy basil leaves or normal basil, shredded
1 large red chili finely chopped
1 garlic clove finely chopped
3 cm of ginger, peeled and chopped finely
2 spring onions finely chopped
2 lime leaves sliced into slithers
1 Tbsp. Roasted peanuts crushed

1 Tbsp. fish sauce
Juice of 1 lime
2 Tbsp. of soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. palm sugar or soft brown sugar
2 tsp. sesame oil
Noodles (optional)
160 g rice stick noodles
1 tsp. sesame oil

Coriander leaves
4 Tbsp. Thai sweet chili sauce (optional)

Place all the sauce ingredients in a jar or bottle and shake it
well so all the sauce is well combined, or place in a bowl and
whisk. Salad: Place all the ingredients in a salad bowl or container
large enough to hold all the ingredients.

Add the dressing and mix so that the salad is well combined. Cover
and place in the refrigerator for at least 1 hour.

Place 700ml of water in a saucepan large enough to hold the noodles
and bring to the boil, place the noodles in the water and leave to
stand for 5 minutes, when it is tender strain it and refresh with
cold water. Place the noodles in a bowl and toss with the sesame
and peanut oil.

Portion out the noodles equally onto 4 plates then place the salad
on the noodles garnish with extra coriander leaves and with a spoon
drizzle the sweet chili sauce around each plate (optional). Serve
The noodles in this recipe can be replaced with boiled Jasmine rice
or some mixed salad leaves.

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