John-torode-lamb-salad

John Torode’s lamb salad with beansprouts and chilli

'The smell of this simply cooked lamb takes me back to my nanna's kitchen in Maitland, Australia'

By , 18 June 2018

(1 vote)

John Torode’s lamb salad with beansprouts and chilli
  • 10 Mins

  • Serves: 6

John says: "I was five when my brothers and I moved in with our nanna. The five years we spent living there were amazing. We lived very simply with good food and lots of love. Nanna’s kitchen was a pretty sacred place where she taught me to cook roast lamb, plus other things like cauliflower cheese, scones and homemade jam."

Nutritional Info
Each 84g serving contains
  • Energy

    724KJ

    173KCAL

    9%
  • Fat

    15.1g

    high

    22%
  • Saturates

    1.9g

    med

    10%
  • Sugars

    0.9g

    low

    1%
  • Salt

    0.55g

    med

    9%
of your reference intake.
Typical energy values per 100g: 862kJ/206kcal.
Ingredients
  • FOR THE SALAD
  • 200g lamb steaks, trimmed
  • 50ml vegetable oil
  • 10 Asda Kaffir Lime Leaves, cut into thin strips
  • 3 long red chillies, cut into thin strips
  • A good handful fresh coriander leaves
  • A good handful fresh Thai basil (or basil) leaves
  • 100g beansprouts
  • FOR THE DRESSING
  • 50ml fresh lime juice
  • 50ml vegetable oil
  • 2tbsp fish sauce
  • 1 small red chilli, finely diced
  • 2 cloves garlic, sliced
Method
  • Heat a heavy-based frying pan. Rub the steaks all over with the oil, then fry over a high heat for 4-5 mins on each side, until seared on the outside. Transfer to a plate and leave to rest for 5 mins.

  • Meanwhile, combine all the ingredients for the dressing in a small bowl. Mix together well.

  • Slice the lamb thinly, then put into a bowl with the juices from the pan, the lime leaves, chillies, coriander leaves and Thai basil leaves. Toss through. Add the beansprouts and 1tbsp of the dressing, then toss well to mix.

  • To serve, divide the lamb salad between 6 plates and drizzle over the remaining dressing.