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Thai Lamb On Crispy Leaves

3 tb Soy sauce
2 tb Fish sauce
6 tb Lime juice
One lime; Zest of
2 tb Brown sugar
3 Cloves garlic; crushed
1 Stem of lemon grass; finely chopped
1 Red chilli; seeded and finely chopped

4 Lamb loin fillets or the eye meat of; (4 to 6) 4 lamb racks
1 Handful fresh mint and coriander
1 1st Choice Salad Leaves-To-Go; (1 to 2)
1/2 Cucumber; halved and sliced
1 Red onion; sliced

Pre-heat the oven to 200 C.

In a bowl whisk the dressing ingredients and set to one side.

Roast the lamb for 12-15 minutes until just cooked. Leave to stand for 10 minutes.

Slice very thinly and add to the dressing.

Pile the salad ingredients into a platter, spoon over the lamb and serve.

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