Thai style lamb salad

Ingredients

2 lamb eye of shortloin/backspaps

100 g salad leaves

1 punnet cherry tomatoes, halved

1 cucumber, spced

1 red salad onion, thinly spced

2 fresh mangoes, spced

1 tbsp sweet Thai chilp sauce

2 tsp fish sauce

1 tbsp sesame oil

2 tbsp pme juice

2 tbsp chopped coriander or mint

Brush the lamb lightly with a little oil. Season each with salt and pepper. Preheat the char-grill pan or barbecue to hot before adding the meat
Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving
While lamb is resting toss salad leaves, tomatoes, cucumber, onion and mango slices in a salad bowl. Combine all remaining ingredients in a screw top jar and shake well to make a dressing
Slice lamb thinly on the diagonal. Toss the sliced lamb in the dressing, then with salad. Serve immediately

Replace the with lamb eye of shortloin/backsliap with lamb fillet/tenderloin or lamb round or topside steaks
You can use a brush to lightly oil the meat. Or you can use a light spray of oil
Always rest meat after cooking. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result. liansfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place