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    You are in: Home / Australian / Barbecue Lamb Salad With Thai Lime and Chilli Dressing Recipe
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    Barbecue Lamb Salad With Thai Lime and Chilli Dressing

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Jewelies's Note:

    Posting for Chef #29196. Please see my recipe for Crispy-Fried Shallots.

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    1. 1
      To make the dressing, in a mortar, pound the red chillies and garlic to a paste.
    2. 2
      Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix.
    3. 3
      Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness.
    4. 4
      Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate.
    5. 5
      Rub lamb with oyster sauce and white peppercorns. Cook on a hot, lightly oiled barbecue to medium rare or about 5-7 minutes, then rest for 5 minutes.
    6. 6
      Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles.
    7. 7
      Toss gently with the dressing and pile onto a serving plate.
    8. 8
      Sprinkle with crushed peanuts and crispy shallots.

    Ratings & Reviews:


    Nutritional Facts for Barbecue Lamb Salad With Thai Lime and Chilli Dressing

    Serving Size: 1 (410 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.2
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 9.8 g
    Cholesterol 122.4 mg
    Sodium 1809.5 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 3.1 g
    Sugars 8.3 g
    Protein 37.5 g

    The following items or measurements are not included:

    white peppercorns

    mixed salad greens

    bean thread vermicelli

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