Instructions: The vegetables can be prepared and the dressing made several hours ahead.

Assemble just before serving. Add lamb to an oiled grill plate (or grill, barbecue or pan fry) until browned on both side, and cooked as desired. Remove from pan, cover and stand for 15 minutes. Meanwhile peel the carrot and cucumber lengthways, with a vegetable peeler into ribbons. In a large bowl combine the cabbage, carrot, cucumber, sprouts, onions and radishes. LIME

DRESSING: In a small jug combine the vinegar, juice, garlic, sugar, sauce and chilies; mix well. Slice the lamb thinly. Pour the dressing over the salad and toss gently. Serve the salad topped with the lamb and sprinkled with the peanuts.

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