Barbecue Lamb Salad With Thai Lime and Chilli Dressing

Ingredients

Dressing

• 4 Thai red chili peppers, chopped
• 8 garlic cloves, chopped
• 1/2 red onion, finely chopped
• 1/3 cup fish sauce, to taste
• 2/3 cup lime juice, to taste
• 4 teaspoons palm sugar, to taste

Salad

• 500 g lamb, eye of short loin
• 2 tablespoons oyster sauce
• 1 teaspoon white peppercorns, ground
• 100 g mixed salad greens
• 1 red onion, finely sliced
• 1 red capsicum, julienned
• 1 cucumber, finely sliced
• 1/2 cup mint leaf
• 1 cup bean thread vermicelli, soaked
• 2 tablespoons crushed peanuts, roasted
• 2 tablespoons shallots, crispy-fried

Directions

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.