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Salad Of Spiced Lamb, Rice Vermicelli, Coriander and Holy

8 x 200g Trim Lamb mid loins

Spice Paste
30 Eschalots, chopped finely
10 Cloves garlic, chopped finely
4cm piece ginger, chopped
4cm galangal, chopped finely
2 Birdseye chillies, seeded and chopped finely
1 lg Green chilli, seeded and chopped finely
40 Palm sugar
100 Peanut oil
100 Fish sauce
25 Hoi sin sauce

25 Peanut oil
2 T Extra spice paste
500 Lime juice
100 Fish sauce
150 Palm sugar

15 Eschalots, sliced finely
10 Fresh kaffir lime leaves, slice
3 lg Red chillies, seeded and sliced finely into rings
1 Packet rice vermicelli, soaked in boiling water until soft, drained
2 c Coriander leaves
2 c Thai holy basil leaves*

To Serve
10 Cloves garlic, peeled, sliced finely and deep-fried in peanut oil

To make the spice paste: puree the paste ingredients until smooth. (Reserve 2 tablespoons for the dressin Rub the meat with the paste. Cover and refrigerate overnight. To make the dressing: heat the oil a wok, add the reserved spice paste and fry until fragrant. Place the lime juice, fish sauce and palm sugar in a bowl, stir in the paste and set aside. To cook the lamb: cook the lamb loins in a baking pan in a preheat 200'C oven for 4 minutes. Remove and rest for 10 minutes. To serve: mix together the eschalots lime leaves and chilli. Add the thinly sliced meat and the dressing. Toss with Add the vermicelli, coriander and basil. Toss. Pile onto each plate, sprinkle with the fried garlic and serve.

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