LAMB SALAD WITH
BEANSPROUTS AND CHILLI SERVES 6
John Torode was inspired by his travels in Tailand for this salad recipe. Te MasterChef presenter suggests using lamb fillets if you can find them, because they’re lean and cook quickly.“Te secret is to toss the salad while the lamb is warm, so everything wilts and blends and becomes one,” he writes in his new
book, John Torode’s Sydney To Seoul. 1
2 3
Heat a heavy-based pan over a high heat. Rub the lamb all over
with the vegetable oil and then sear it quickly on both sides - the fillets take just a few minutes; the loin will take a good eight to 10 minutes. Remove the lamb to a plate and leave to rest for five minutes. Meanwhile, combine all the dressing ingredients in a small
4 5
bowl, mixing together well. Slice the lamb thinly, then put into a bowl with the cooking
juices, the lime leaves, chillies and herbs and toss through. Add the beansprouts and a tablespoon of the dressing and toss to mix. Serve on individual plates or in a big bowl and dribble the remaining dressing over.
John Torode’s Sydney To Seoul: Recipes From My Travels In Australia And Te Far East by John Torode is published by Headline.
INCREDIENTS * 200g trimmed lamb fillets or a 200g loin of lamb
*50ml vegetable oil *10 lime leaves, cut into julienne *3 long fresh red chillies, cut into julienne *A good handful of fresh coriander leaves *A good handful of fresh Thai basil leaves *100g beansprouts
For the dressing: *50ml fresh lime juice *50ml vegetable oil *2tbsp fish sauce *1 small fresh red chilli, finely diced *2 garlic cloves, sliced
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