Recipes
John Torode's lamb salad with beansprouts and chilli
'The smell of this simply cooked lamb takes me back to my nanna's kitchen in Maitland, Australia'
'The smell of this simply cooked lamb takes me back to my nanna's kitchen in Maitland, Australia'
(1 votes)
Cook: 10 Mins
Serves: 6
Price: 88p per serving
Nutritional Information
Each 84g serving contains
Energy
724kj
173kcal
724kj
173kcal
9%
Fat
15.1g
15.1g
Med
22%
22%
Saturates
1.9g
1.9g
Med
10%
10%
Sugars
0.9g
0.9g
Low
1%
1%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
862kj/206kcal
Typical energy values per 100g:
862kj/206kcal
Ingredients
200g lamb steaks, trimmed
50ml vegetable oil
10 Asda Kaffir Lime Leaves, cut into thin strips
3 long red chillies, cut into thin strips
A good handful fresh coriander leaves
A good handful fresh Thai basil (or basil) leaves
100g beansprouts
50ml fresh lime juice
50ml vegetable oil
2tbsp fish sauce
1 small red chilli, finely diced
2 cloves garlic, sliced
Method
1
Heat a heavy-based frying pan. Rub the steaks all over with the oil, then fry over a high heat for 4-5 mins on each side, until seared on the outside. Transfer to a plate and leave to rest for 5 mins.
2
Meanwhile, combine all the ingredients for the dressing in a small bowl. Mix together well.
3
Slice the lamb thinly, then put into a bowl with the juices from the pan, the lime leaves, chillies, coriander leaves and Thai basil leaves. Toss through. Add the beansprouts and 1tbsp of the dressing, then toss well to mix.
4
To serve, divide the lamb salad between 6 plates and drizzle over the remaining dressing.