Recipe for Thai-Style Salad of Spring Lamb 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x 750 gram pie lamb fillet cut into strip loin
8 x Spring onions, sliced obliquely
155 gm Rice noodles, deep fat fried
1/2 x Red pepper, cut into small dice
1/2 sm Mouli cut into julienne strips
2 tbl Fresh coriander leaves, (2 to 3)
Deep fried shallots
10 x Sugar snaps, sliced obliquely
----------------- MARINADE ----------------
1 stalk fresh lemon grass, finely sliced
7 x And juice of 2 limes, zest of
2 tbl Corn oil
2 tbl Sweet chilli sauce
2 tbl Soy sauce
1/2 x Red chilli, finely diced
2 x Fat cloves garlic, crushed
1 tsp Clear honey
Instructions:
Instructions: Whisk marinade ingredients together and marinate the lamb for 2-3 hours.

Deep fry the rice noodles and shallots. Prepare all the salad ingredients.

Remove the lamb from the marinade. Season 7 then sear on all sides over a hot griddle. Roast for 4 or 5 minutes and then rest for 10 minutes in a warm place.

Cook all marinade ingredients together to lock the raw lamb juices, whisking well to make a dressing. Dress the salad and pile onto serving plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and arrange a salad. Drizzle dressing over and around.

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