Thai Style Salad Of Lamb & Peanuts With Lime Dressing

(Lamb Striploin or Tenderloin )


For Six Starters:

  • 6 Limes
  • 2 Teaspoons coconut-palm sugar (demerara will do)
  • 1/2 red chilli, seeds removed and finely chopped
  • 1/2 teaspoon Asian fish sauce
  • 1/2 teaspoon tamari
  • 400g (14oz) lamb fillet, trimmed and cut into 6 equal strips
  • Vegetable oil
  • 2 teaspoons rice, dry roasted in the oven until golden and then finely ground in a spice mill.
  • 4 shallots, peeled and finely sliced
  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves picked from the tip of the plants.
  • 1/2 cup roasted peanuts, coarsely ground


  1. Grate the zest from three limes and then juice all of them; mix with the sugar, chilli, fish sauce and tamari until the sugar has been dissolved.
  2. Sear the lamb in a very hot pan with a little oil, being careful not to overcook beyond rare, and rest for a couple of minutes in a warm place.
  3. Then slice the lamb thinly and place in a mixing bowl.
  4. Add the dressing, roasted rice, shallots, herbs and peanuts and mix well.
  5. Divide into six mounds and serve immediately.

Serves 6