Thai Inspired Lamb Salad with Crispy Noodles
- 2 lamb neck fillets, trimmed of excess fat
- 2tbsp soy sauce
- 1tbsp honey
- For the salad
- 1 cucumber, peeled and thinly sliced
- 1 bunch of radish, thinly sliced
- 1 red onion, peeled and thinly sliced
- 20 basil leaves, shredded
- 2 red chillies, de-seeded and shredded
- 50g cooked egg noodles
- 1tbsp sunflower oil
- 1tsp sesame oil
- 25g peanuts, roughly chopped
- For the dressing
- 60ml lime juice
- 1tsp lime zest
- 2tbsp fish sauce
- 2tsp sugar
- 1tsp finely grated fresh ginger
Pre-heat your oven to 190*c / gas 5.
The first thing you need to do is marinate the lamb by mixing the soy sauce and honey together and brushing all over the lamb. Leave for an hour or so, basting every so often.
To make the crispy noodles, lightly toss the noodles in sunflower oil and sesame oil, place onto a baking tray in a single layer and cook in the oven until crisp. Leave to cool.
For the lamb heat a little sunflower oil in a frying pan, seal the lamb on all sides and pop onto an oven tray and cook for about 10 minutes, leave to rest.
For the salad, take a mixing bowl add the peeled and sliced cucumber, radish, red onion and basil leaves, lightly toss. Make the dressing by simply mixing all the ingredients together in a small bowl. Pour over the salad and mix well. Arrange the salad on a serving platter, scatter over the peanuts. Thinly slice the lamb and arrange over the salad. Finally scatter over the crispy noodles and serve.