Ingredients
- 2 teaspoons garlic oil
- 1 lamb loin, approx. 250g
- 1 packet (approx. 180g) salad leaves
- 3 x 15ml tablespoons chopped mint
- FOR THE DRESSING
- 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
Description
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…
Nigella Lawson
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