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

Dairy Free

High Iron

High Protein

National Lamb Day,

Sides and Sauces,

Dinner,

Lamb,

Salads,

Healthy,

Easy

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

Method

For the weeping salad

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

Put your salad greens in a large bowl and add your onions, tomatoes, coriander and mint. 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.

Start Timer

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 chilli’s on the side.

Start Timer