Lamb - warm Thai salad
Preparation time:
Recipe highlights Serves: 4
- Dairy free
- Gluten free
- Egg free
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Ingredients
- 500 g lamb, backstraps
1 tablespoon macadamia nut or peanut oil
1 red onion, peeled and thinly sliced
10 radishes, washed, trimmed and thinly sliced
1 stick celery, thinly sliced on the diagonal
100 g bean sprouts
1 tablespoon coriander, fresh chopped
2 tablespons basil, fresh chopped
1 red chilli, seeded and finely chopped
2 cloves garlic, crushed
2 teaspoons ginger, grated
Dressing
2 teaspoons fish sauce
1 tablespoon lemongrass, finely chopped
1 tablespoon light soy sauce, (gluten free)
1 teaspoon sesame oil
1/2 lime, juiced
1 teaspoon brown sugar
Cooking method
-
1. Heat oil in large frying pan.
2. Cook lamb over high heat for 1-2 minutes each side.
3. Reduce heat and cook for a further 3-4 minutes each side using a medium heat.
4. Cover with foil and rest, keeping warm for 5 minutes.
5. Slice lamb on the diagonal into 1cm thick slices.
6. Place ingredients for dressing in a small bowl and mix with a fork, until well combined.
7. Combine vegetable ingredients in a large bowl.
Notes: Place an equal portion of vegetables on four plates, top with lamb pieces and drizzle over dressing.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 204.66g | 100.00g |
| Energy (kJ) | 772.15kJ | 377.28kJ |
| Protein (g) | 27.38g | 13.38g |
| Total fat (g) | 6.37g | 3.11g |
| - Saturated fat (g) | 2.28g | 1.11g |
| - Polyunsaturated fat (g) | 0.94g | 0.46g |
| - Monounsaturated fat (g) | 2.44g | 1.19g |
| Cholesterol (mg) | 81.25mg | 39.70mg |
| Carbohydrate-available (g) | 3.65g | 1.78g |
| CarbohydrateSE (g) | 3.55g | 1.73g |
| - Sugars (g) | 3.11g | 1.52g |
| Water (g) | 160.30g | 78.33g |
| Dietary fibre (g) | 1.57g | 0.77g |
| Thiamin (mg) | 0.16mg | 0.08mg |
| Riboflavin (mg) | 0.41mg | 0.20mg |
| Niacin (mg) | 7.54mg | 3.69mg |
| Niacin equivalents (mg) | 13.51mg | 6.60mg |
| Vitamin C (mg) | 16.20mg | 7.92mg |
| Total folate (ug) | 29.92ug | 14.62ug |
| Total vitamin A equivalents (ug) | 19.20ug | 9.38ug |
| Retinol (ug) | 3.80ug | 1.86ug |
| Beta carotene equivalents (ug) | 91.76ug | 44.83ug |
| Sodium (mg) | 652.18mg | 318.67mg |
| Potassium (mg) | 595.10mg | 290.77mg |
| Magnesium (mg) | 44.31mg | 21.65mg |
| Calcium (mg) | 25.02mg | 12.23mg |
| Phosphorus (mg) | 330.44mg | 161.46mg |
| Iron (mg) | 3.69mg | 1.80mg |
| Zinc (mg) | 4.19mg | 2.05mg |
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This recipe was orginally published as:
Warm Thai lamb salad
Recipe publication date on: 10/18/2002
Last reviewed on: 18/06/2012
