Lamb and Peanut Salad with Lime (4-6)

A recipe with Thai influences from ” The Sugar Club Cookbook” by Peter Gordon.

Lamb and Peanut Salad with Lime (4-6)
Print Recipe
Lamb and Peanut Salad with Lime (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Grate the zest from three of the limes and then juice all of them; mix with the sugar, chilli, fish sauce and tamari until the sugar has dissolved.
  2. Sear the lamb strips in a very hot pan with a little oil, being careful not to cook beyond rare, and rest for a couple of minutes in a warm place. Then slice the lamb thinly and place in a mixing bowl.
  3. Add the dressing, roasted rice, shallots, herbs and peanuts and mix well. Divide into six mounds and eat immediately.
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