Weeping Tiger Salad with Lamb
An easy, wickedly spicy salad to make a tiger cry with delight
Serves
3 - 4
Prep Time
4 hrs
Cook Time
15 mins
Traditionally made with beef, we've taken this spicy Thai salad and given it a Kiwi twist. Named for the legend of the crying tiger when the hunter took it's cow, this salad packs a healthy punch and a spicy kick.
This recipe is courtesy of Sone's Sauces.
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ShareIngredients
4 Quality Mark lamb leg steaks
2 Tbsp fish sauce
¼ cup Sone's Salad Sauce
2 Tbsp honey
runny1 Tbsp fresh coriander
sliced5 cups salad greens
2 spring onions
sliced2 tomatoes
quartered⅓ cup fresh coriander
Sone's Salad Sauce
mint leaves
fresh chilli
slicedpeanuts
4 Tbsp white rice
Method
Mix together the marinade ingredients in a wide deep dish. Add the lamb leg steaks and turn, coating them in the marinade. Leave it for up to 4 hours in the fridge - any longer will change the texture of the meat.
Put your salad greens in a large bowl and add your onions, tomatoes and coriander. Set aside.
Put a pan over a medium heat, with a little oil. Grill the lamb leg steaks for 4 minutes each side until medium rare, brushing with leftover marinade as they cook.
Rest for 5 minutes and then thinly slice, scattering over the salad. Top with the toasted rice, peanuts and mint. Serve with extra salad sauce and sliced chillis on the side.
Nutrition Information per Serving (338g)
This nutrition analysis is based on 4 serves.
