Lamb makes Thai-style salad even better

16:00, Feb 20 2013
Holsts recipe
VARIATION: Thai-style lamb and noodle rice salad.

This delicious salad really is very simple to make - the only actual cooking required is of the lamb steaks, and this is hardly over-complicated. Simon originally used to make a version of this with grilled chicken, but recently tried it with lamb (which is very reasonably priced at present), and we think the result is even better.


For 2-3 servings:


1 Tbsp Thai sweet chili sauce

1 Tbsp light soy sauce


1 Tbsp balsamic vinegar

1 tsp sesame oil

About 400g lamb leg steaks


100g rice vermicelli

1 medium telegraph cucumber

1 medium-large carrot, julienned

1/2 cup each: chopped coriander leaves, chopped mint

2 spring onions, thinly sliced

Chopped peanuts to garnish


2 Tbsp sweet chilli sauce

1 Tbsp light soy sauce

1 Tbsp fish sauce

1 Tbsp sesame oil

1 clove garlic, grated

2-3 Tbsp lime juice

Measure the first four marinade ingredients into a sturdy plastic bag and mix to combine. Add the lamb, then massage the bag so the meat is coated with the marinade. Squeeze as much air as possible out of the bag, then leave to marinate for 20 minutes.

Place the rice vermicelli in a large bowl, cover with boiling water and leave to stand for 5-10 minutes or until the noodles are tender. Rinse with cold water, drain well and return to the bowl.

While the noodles soak, make the dressing by measuring all the ingredients into a screw- top jar and shaking to combine.

Heat a non-stick pan (or barbecue hotplate) over a medium-high heat. Oil the hot pan (or plate) lightly, then remove the lamb steaks from the marinade and place them in the hot pan. Cook for 2-2 1/2 minutes per side, depending on how well you like your lamb cooked. Remove the lamb from the pan and leave to rest for 5 minutes.

While the lamb rests, halve the cucumber lengthways, then scoop out the seeds with a teaspoon. Cut into slices 5mm thick. Add the carrot, coriander, mint and spring onions. Pour in about half the dressing and toss to combine.

Divide the salad between serving plates. Holding a sharp knife so the blade is at about 45 degrees to the board, cut the lamb into slices 5-7mm thick and arrange on top of the salad.

Drizzle with the remaining dressing, then garnish with chopped peanuts and serve.

The Dominion Post