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Ingredients

2 fresh red chillies, seeded
1 garlic clove, crushed
50g palm sugar
175ml seasoned rice vinegar (see note)
1 telegraph cucumber
1 medium carrot
1 daikon radish (Chinese white radish) (see note)
1 stick lemon grass, white part only, finely sliced
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
100g trimmed bean sprouts
2 tablespoons olive oil
2 (about 600g) lamb fillets
1 tablespoon fish sauce

Method

Step 1 Slice the chillies very thinly and place in a saucepan with garlic, sugar and vinegar. Bring to the boil, stirring to dissolve sugar. Set aside to cool completely.
Step 2 Slice the cucumber thinly into rounds and slice the carrot and daikon into very thin, long strips. Place in a bowl with the lemon grass, mint, coriander and bean sprouts.
Step 3 Preheat the barbecue or grill plate. Brush the lamb with oil, season with salt and ground black pepper and cook for 2-3 minutes each side (lamb will be very rare). Set aside to rest.
Step 4 Add fish sauce to the dressing. Squeeze any excess moisture from the vegetables with your hands. Add half the dressing.
Step 5 Carve the lamb thinly. Divide salad between serving plates, top with sliced lamb and drizzle with remaining dressing.

Asian lamb salad

How to make Asian lamb salad

Ingredients

Method