Vietnamese in style but with an added native food twist with Chilli Ginger and Wild Lime Sauce in the marinade and dressing
Serves 4
2 trim lamb leg steaks
Dressing
4 teaspoons minced ginger
4 teaspoons crushed garlic
1/3 bottle Outback Spirit Chilli Ginger Wild Lime Sauce
1 tablespoon sesame oil
¼ cup fresh lime juice
4 tablespoons light soy sauce
2 tablespoons peanut oil
1 tablespoon smooth peanut butter
Salad
2 tablespoons fresh mint leaves, chopped
½ cup fresh coriander leaves, chopped
100 g Asian lettuce leaves
100g iceberg lettuce , shredded
1 cup mung bean sprouts
1 red capsicum, cut into thin julienne strips
1 small can water chestnuts. sliced
120 g roasted peanuts, chopped coarsely
Mix all dressing ingredients together, except the peanut butter and pour 1/3 over the lamb. Marinate for at least two to three hours and ideally overnight.
Remove the lamb from the marinade and shake off excess. In a heavy based frying pan heat a little oil and brown the meat on all sides. Cook for 4 minutes each side or as desired.
Once lamb is cooked to your liking remove from oven and rest while you prepare the salad. Toss all the salad ingredients together, except the peanuts.
Slice the lamb into thin slices and arrange over the salad. Whisk the peanut butter through the remaining dressing and drizzle liberally over the prepared lamb salad. Once dressed sprinkle peanuts evenly over the serves.