Thai Style Lamb Salad With Mint And Coriander

• porsi: 2

Bahan-bahan

For the dressing:

1 red chilli, very finely sliced

2 garlic cloves, crushed

1 tbsp coriander stems, chopped

Pinch of salt

2 tsp sugar

2 tbsp fish sauce

3 tbsp lime juice

1 tbsp rapeseed oil

For the salad:

250g lamb leg steaks

Salt and black pepper

1 tbsp rapeseed oil

100g mixed leaves

10 cherry tomatoes, halved

2 shallots, very finely sliced

½ a cucumber, halved horizontally, sliced

4 tbsp fresh mint leaves, chopped

4 tbsp fresh coriander leaves, chopped

To serve:

Fresh mint leaves

Fresh coriander leaves

1 tbsp peanuts, roughly chopped

Petunjuk

1 In a pestle and mortar, grind the chilli, garlic, coriander stems and a small pinch of salt until a smooth paste forms.

2 Add the remaining ingredients for the dressing. Taste and add more sugar, lime juice and/or fish sauce, if desired. Set aside.

3 Season the lamb steaks with salt and pepper. Heat the oil in a pan over a high heat until very hot.

4 Cook the lamb for two minutes per side, or until done to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for 10 minutes.

5 Slice the lamb thinly against the grain and place in a bowl with the remaining salad ingredients. Add any juices that have been released onto the plate into the dressing.

6 Pour the dressing over the salad and toss gently. Divide between serving plates and scatter with extra fresh mint and coriander and some chopped peanuts.