Instructions: Trim the lamb of all fat.

Rub the meat vith the sesame oil and sprinkle with salt; let it sit at room temperature for 15 minutes.

Finely grate the zest from the limes then squeeze them to make one third of a cup of juice.

Mix the zest and juice vith the sugar soy and chilli until the sugar dissolves.

Heat a pan to smoking hot and sear the meat for one to two minutes on each side depending on the thickness of it; it must be rare on the inside.

Let it rest for five minutes then slice it finely mix with the dressing and the remaining ingredients and serve immediately.

Recommended wine: Spicy meats call for fruity uncomplicated wine in this case Merlot from Chile. Its packed with berry flavours that are sharpened by putting the bottle in the fiidge for about 30 minutes before serving.

Can be done equally well with chicken or fish especially salmon or mackerel.

Serves 4 as a starter

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