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. |