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Thai style lamb salad



Prep Time


Cook Time



2lamb eye of shortloin/backstraps
100 gsalad leaves
1punnet cherry tomatoes, halved
1cucumber, sliced
1red salad onion, thinly sliced
2fresh mangoes, sliced
1 tbspsweet Thai chilli sauce
2 tspfish sauce
1 tbspsesame oil
2 tbsplime juice
2 tbspchopped coriander or mint


1Brush the lamb lightly with a little oil. Season each with salt and pepper. Preheat the char-grill pan or barbecue to hot before adding the meat.
2Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.
4While lamb is resting toss salad leaves, tomatoes, cucumber, onion and mango slices in a salad bowl. Combine all remaining ingredients in a screw top jar and shake well to make a dressing.
5Slice lamb thinly on the diagonal. Toss the sliced lamb in the dressing, then with salad. Serve immediately.


Replace the with lamb eye of shortloin/backstrap with lamb fillet/tenderloin or lamb round or topside steaks.
You can use a brush to lightly oil the meat. Or you can use a light spray of oil.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Recipe suggessions based on what you have in your fridge.

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