A warm light salad with oriental flavours combined with strips of lamb leg or rump steaks makes a great supper dish.
Prep Time: 15 mins
Cook Time: 10 minutes
Serves: 4 people
Ingredients
4 lean lamb leg or rump steaks
2 teaspoons Chinese five-spice powder
2 tablespoons sunflower oil
1 tablespoon sesame seeds
4 tablespoons sweet chilli sauce
2 tablespoons plum or damson jam, softened with a little hot water
300g cooked egg or rice noodles, to serve
For the Salad:
1 x 100g bag mixed salad leaves
175g fresh radishes, sliced
1 small red onion, peeled, halved and thinly sliced
3 tablespoons extra virgin olive oil
Method
Place the steaks on a chopping board and season on both sides with the salt, pepper and Chinese five-spice powder.
Place the salad ingredients into a large bowl, season and drizzle with the olive oil. In a small bowl mix together the sweet chilli sauce and plum or damson jam.
Heat the oil in a large, non-stick wok or frying pan. Add the lamb and cook for 4-6 minutes on each side until cooked. Halfway through cooking add the sesame seeds. Remove the lamb from the pan, transfer to a plate to rest for 2-3 minutes then slice into strips.
Arrange the warmd noodles on a serving plate and add the salad, then arrange the lamb on top. Spoon over the sweet chilli dressing and serve immediately.