Hot Lamb Salad with an Asian Style Dressing

Hot Lamb Salad with an Asian Style Dressing

Course: Mains
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 6 people
Author: Anna Bloomfield
This moist, crispy lamb served warm over salad leaves with an Asian inspired dressing make a perfect alternative to roast lamb. Happy Easter!
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Ingredients

For the lamb

  • 1 x 2kg leg of lamb
  • A few tablespoons of olive oil
  • Salt and pepper

For the salad

  • 200 g salad leaves*

For the toppings

  • 10-12 radishes (large ones halved)
  • 2 spring onions (finely sliced)
  • A few slivers of onion ((optional))

For the dressing

  • ½ a small onion
  • 4 tablespoons white wine vinegar
  • 2 tablespoons Thai fish sauce
  • tablespoons soy sauce
  • 2 teaspoons sugar
  • ½ clove garlic (crushed)

Instructions

For the lamb

  • Pre-heat the oven to 200°C
  • Place the lamb in a baking dish. Drizzle with a tablespoon of olive oil, sprinkle over the salt and pepper and place, uncovered, in the pre-heated oven. Roast for 1 hour 30 minutes.
  • When cooked, remove the lamb from the oven and leave to rest for at least ½ an hour and up to 1 hour.
  • Standing the leg upright (I hold the bone with a piece of kitchen towel to stop it slipping), carve the meat off the bone and cut into 4-5cm chunks. Cool and refrigerate or carry on with the recipe.

For the toppings

  • Prepare the toppings as stated.

For the dressing

  • Very finely dice the onion and place in bowl of ice cold water. Leave to soak for 15 minutes (this removes some of the onions acidity), drain well.
  • Mix all the dressing ingredients, including the onion, together. Leave to infuse.

To assemble

  • Place the salad leaves onto your platter piling them up.
  • Heat a deep, preferably non-stick, frying pan to its highest setting and add a drizzle of olive oil.
  • When hot add the lamb. Leave for a minute or two until the lamb touching the pan is golden and crispy. Toss then leave again. Continue to cook until each piece of meat has a golden crust and is thoroughly heated through. I tend to do this in two pans as I find the meat crisps up better.
  • Arrange the lamb on the salad leaves. Sprinkle the toppings over the lamb, drizzle over the dressing and serve.

Notes

*I like a combination of baby spinach leaves, lambs lettuce, rocket and watercress

Nutrition

Calories: 333kcal (17%) | Carbohydrates: 4g (1%) | Protein: 44g (88%) | Fat: 14g (22%) | Saturated Fat: 4g (20%) | Cholesterol: 134mg (45%) | Sodium: 865mg (36%) | Potassium: 731mg (21%) | Fiber: 0g | Sugar: 2g (2%) | Vitamin A: 420IU (8%) | Vitamin C: 10.1mg (12%) | Calcium: 25mg (3%) | Iron: 4.3mg (24%)

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