• Marinade
  • 1 Tbsp Gourmet Garden Ginger
  • 1 Tbsp Gourmet Garden Mild or Hot Chilli
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Dressing
  • 2 Tbsp Gourmet Garden Coriander
  • 2 Tbsp Gourmet Garden Mild or Hot Chilli
  • 1 tsp brown sugar
  • ¼ cup lemon juice
  • Lamb Salad
  • 400 g lean lamb leg steaks, cut into 1cm wide strips
  • 125 g rice stick noodles
  • 1 large carrot, peeled and cut into thin strips
  • 100 g snow peas, blanched
  • ½ cucumber, seeds removed and sliced diagonally
  • 1 handful watercress or rocket
  • ¼ cup roasted peanuts (optional)

1. Mix the marinade ingredients into a bowl. Add the lamb. Cover and leave to marinate in the fridge for 20 minutes.

2. Prepare the salad dressing by combining the Gourmet Garden Coriander, Gourmet Garden Mild or Hot Chilli, brown sugar and lemon juice. Whisk to combine and set aside.

3. Cook the rice stick noodles according to packet instructions. Drain and refresh in cold water. Drain again and then cut into shorter lengths and place in a large bowl. Add the carrot sticks, blanched snow peas and sliced cucumber. Toss the dressing through the salad.

4. Heat a dash of oil in a frying pan. Add the lamb strips and cook over a high heat for 2-3 minutes on each side, until the lamb is just cooked. Remove from the heat.

5. Gently toss the warm lamb through the salad. Transfer to a serving platter. Add watercress and garnish with peanuts if wished.

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