Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 660 gm lamb backstraps (eye of loin)
- 1 med carrot
- 1 sm Lebanese cucumber
- 1 sm Chinese cabbage shredded
- 150 gm bean sprouts
- 3 x green onions (green shallots) sliced
- 2 sm red radishes sliced
- 1/4 c. roasted unsalted peanuts minced LIME DRESSING
- 1 Tbsp. rice vinegar
- 1/4 c. lime juice
- 1 clv garlic crushed
- 1 Tbsp. sugar
- 1/4 c. fish sauce
- 1 sm fresh red chilli minced finely
Direcciones
- The vegetables can be prepared and the dressing made several hrs ahead.
- Assemble just before serving. Add in lamb to an oiled grill plate (or possibly grill, barbecue or possibly pan fry) till browned on both side, and cooked as desired. Remove from pan, cover and stand for 15 min. Meanwhile peel the carrot and cucumber lengthways, with a vegetable peeler into ribbons. In a large bowl combine the cabbage, carrot, cucumber, sprouts, onions and radishes. LIME
- DRESSING: In a small jug combine the vinegar, juice, garlic, sugar, sauce and chilies; mix well. Slice the lamb thinly. Pour the dressing over the salad and toss gently. Serve the salad topped with the lamb and sprinkled with the peanuts.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 395 | |
| Calories from Fat 175 | 44% |
| Total Fat 19.47g | 24% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5739mg | 239% |
| Potassium 1117mg | 32% |
| Total Carbs 44.48g | 12% |
| Dietary Fiber 9.2g | 31% |
| Sugars 27.81g | 19% |
| Protein 20.22g | 32% |
