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Print this Recipe    Asian Lamb

Asian Lamb Salad with Lime Dressing

660 g lamb backstraps (eye of loin)
1 medium carrot
1 small Lebanese cucumber
1 small Chinese cabbage shredded
150 g bean sprouts
3 green onions (green shallots) sliced
2 small red radishes sliced
1/4 cup roasted unsalted peanuts chopped

1 tablespoon rice vinegar
1/4 cup lime juice
1 clove garlic crushed
1 tablespoon sugar
1/4 cup fish sauce
1 small fresh red chilli, chopped finely

Add lamb to an oiled grill plate (or grill, barbecue or pan fry)
until browned on both side, and cooked as desired. Remove from pan,
cover and stand for 15 minutes. Meanwhile peel the carrot and
cucumber lengthways, with a vegetable peeler into ribbons. In a
large bowl combine the cabbage, carrot, cucumber, sprouts, onions
and radishes.

In a small jug combine the vinegar, juice, garlic, sugar, sauce
and chilies; mix well. Slice the lamb thinly. Pour the dressing
over the salad and toss gently. Serve the salad topped with the
lamb and sprinkled with the peanuts.

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