Anglo-asian Lamb Salad


  • 2 teaspoons garlic oil
  • 1 lamb loin, approx. 250g
  • 1 packet (approx. 180g) salad leaves
  • 3 x 15ml tablespoons chopped mint
  • 2 x 15ml tablespoons fish sauce (nam pla)
  • 1 x 15ml tablespoon redcurrant jelly
  • 2 x 15ml tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 red chilli, deseeded and finely chopped, or 1/4 teaspoon crushed chillies
  • 1 spring onion, finely sliced


I Love The Tangy Fire Of Thai Cooking; I Love Equally The Traditional English Partnership Of Lamb With Redcurrant And Mint. I Just Happened, One Day, Because Of…

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