Barbecue Lamb Salad With Thai Lime And Chilli Dress

Name: Barbecue Lamb Salad With Thai Lime And Chilli Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the dressing, in a mortar, pound the red chillies and garlic to a paste.
2
Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix.
3
Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness.
4
Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate.
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
Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles.
7
Toss gently with the dressing and pile onto a serving plate.
8
Sprinkle with crushed peanuts and crispy shallots.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dressing, 4 Thai red chili peppers, chopped, 8 garlic cloves, chopped, 1/2 red onion, finely chopped, and more.

Yes, Barbecue Lamb Salad With Thai Lime And Chilli Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barbecue Lamb Salad With Thai Lime And Chilli Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions