| 1kg |
Australian Lamb Loin (cut into strips) |
| ¼ cup |
Freshly Squeezed Lemon Juice |
| ¼ cup |
Olive Oil |
| ½ cup |
Sweet Chili Sauce |
| ½ cup |
Oyster Sauce |
| 2 tablespoons |
Sesame Oil |
| 1 cup |
Cornstarch |
| 3 tablespoons |
Sesame Seeds, roasted |
| 1 cup |
Minced Scallions, white and green parts |
| 1 cup |
Fresh Flat-Leaf Parsley, chopped |
| 1 |
Cucumber, unpeeled, halved lengthwise, seeded |
| 2 cups |
Cherry Tomatoes, halved |
| 1 pinch |
Sugar |
|
Freshly Ground Black Pepper, to taste |
|
Salt, to taste |
|
Fresh Mint Leaves, to garnish |
| 1 |
In a large bowl add the lamb, sesame oil, salt, pepper and cornstarch. Mix well and fry in hot oil. Remove from the oil when crispy. |
| 2 |
In a separate bowl, add sweet chili sauce & oyster sauce. Add crispy lamb to the bowl, mix well and top with roasted sesame seeds. |
| 3 |
For the salad, add lemon juice, olive oil, salt, sugar and pepper to a bowl. When ready to serve, add tomatoes, scallions, cucumber and parsley. Toss together to combine. |
| 4 |
To serve, top the salad with the crispy lamb and garnish with mint leaves. |
