Weeping Tiger Salad with Lamb
An easy, wickedly spicy salad to make a tiger cry with delight
3 - 4
Serves
4 hrs
Prep Time
15 mins
Cook Time
Recipe author
Sone's Sauces
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.
Rate this recipe
Share
Ingredients
Weeping tiger salad
4 Quality Mark lamb leg steaks
2 Tbsp fish sauce
¼ cup Sone's Salad Sauce
2 Tbsp honey
runny
1 Tbsp fresh coriander
sliced
5 cups salad greens
2 spring onions
sliced
2 tomatoes
quartered
⅓ cup fresh coriander
To serve
Sone's Salad Sauce
mint leaves
fresh chilli
sliced
peanuts
4 Tbsp white rice
Method
For the weeping salad
1
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.
Start Timer
2
Put your salad greens in a large bowl and add your onions, tomatoes and coriander. Set aside.
3
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.
Start Timer
4
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.
Start Timer
Nutrition Information per Serving (338g)
This nutrition analysis is based on 4 serves.
Energy
1199kJ (287 kcal)
Protein
33.2g
Total Fat
6.0g
Saturated Fat
3.3g
Carbs
23.7g
Dietary Fibre
2.6g
Sodium
1249mg
Iron
3.5mg
Zinc
3.8mg
Vitamin B12
1.8µg
