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Thai Lamb Salad with Lime Dressing
Seared lamb stays rosy while a sharp lime, chili and tamarind dressing, glass noodles and a handful of herbs and peanuts make a cooling summer salad.
- YieldServes 4
- Hands-on25 min
- Total38 min
- Difficulty
Ingredients
- 500 gboneless lamb leg, cut into 6 equal strips
- 3 tbsppeanut oil, divided
For the dressing
- 5limes, zested and juiced
- 3 tsppalm sugar, or brown sugar
- 1red chili, seeded and finely chopped
- ½ tspfish sauce
- 1 tsptamarind paste
For the salad
- 100 gglass noodles, dried weight
- 3shallots, thinly sliced
- 15 gcilantro leaves
- 12 leavesThai basil
- 10 gmint leaves
- 45 groasted peanuts, coarsely ground
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