Sweet Chilli Lamb Salad


Serves 4

500g lamb backstraps
vegetable oil, for brushing
sea salt and cracked black pepper
2 lebanese cucumbers, cut into thin ribbons
50g snow pea sprouts
4 green onions, thinly sliced
1 cup each mint and coriander leaves

Sweet chilli dressing

2 tablespoons sweet chilli sauce
1 1/2 tablespoons lime juice
1 tablespoon fish sauce


1. To make the dressing, combine all ingredients in a bowl and set aside.

2. Brush lamb with oil and sprinkle with salt and pepper.

3. Heat a char-grilled pan or frying pan over high heat and grill the lamb for 3-4 minutes on each side or until cooked to your liking.

4. Cover, set aside for 5 minutes and slice thinly.

5. Combine the cucumber, sprouts, onion and herbs, divide between plates, top with lamb and spoon over the sweet chilli dressing to serve.




Donna Hay