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Anglo-Asian Lamb Salad

anglo-asian lamb saladToday’s recipe for Anglo-Asian lamb salad comes from celebrity cook Nigella Lawson. It looks delicious and as Nigella says it’s more than just a salad. The vibrant colours and punchy flavours from the dressing make this a really attractive and tasty dish to make for guests and anything left over would be lovely for lunch the next day. Here’s what Nigella has to say about her recipe…

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 what I had in the kitchen, to bring the two together….

Serves 2-4 people.

Ingredients you will need:

For the salad

  • 2 teaspoons garlic infused olive oil
  • 1 lamb loin (approx. 250g / 8oz)
  • approx. 180 grams mixed salad leaves (approx. 180g)
  • 3 tablespoons chopped mint

For the dressing

  • 2 tablespoons thai fish sauce (nam pla)
  • 1 tablespoon redcurrant jelly
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 red chilli (deseeded and finely chopped (or ¼ teaspoon crushed chillies))
  • 1 spring onion (finely sliced)

Visit Nigella Lawson’s website for the full recipe.

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