Vietnamese Lamb Salad 

Ingredients

•  6 140 - 180g Quality Mark lamb rumps, fully trimmed or 2 350g pieces lamb thick flank or topside, fully trimmed

Dressing

•  4 tsp fresh minced ginger
•  3 garlic cloves, peeled and crushed
•  4 Tbsp sweet chilli sauce
•  75ml sesame oil
•  6 - 8 Tbsp lime juice
•  4 Tbsp soy sauce
•  100ml peanut oil
•  2 Tbsp peanut butter, chunky

The Salad

•  2 Tbsp chopped fresh mint
•  200g mixed salad leaves
•  1 cup mung bean sprouts
•  ½ cup loosely packed fresh coriander leaves
•  1 each red and yellow pepper, cut in thin strips
•  180g fresh roasted peanuts, roughly chopped or whole

Method

Mix dressing ingredients together except peanut butter and pour 1/3 over the lamb. Marinate for at least two hours or overnight.

Brown the lamb rumps over a high heat in a heavy - based pan with a little oil. Finish cooking in a preheated oven at 190°C for 10 - 15 minutes, and allow to cool before carving.

If using topside or thick flank, roast as above for 15 - 20 minutes, after browning.

To serve

Prepare the salad base and arrange the sliced lamb over the top. Add the peanut butter to the remaining dressing and drizzle over the salad just before serving.

Serves 6