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| Salad
of Spiced Victorian Lamb, Rice Noodles
& Holy Basil (Serves 8) |
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Ingredients:
Spice Paste
4 Spanish Onions, Roughly Chopped
10 Garlic Cloves, Roughly Chopped
4 cm Piece Fresh Ginger, Rough Chopped
4 cm Piece Fresh Galangal, Roughly Chopped
2 Fresh Red Birdseye Chilli, Roughly Chopped
1 Large Fresh Green Chilli, Roughly Chopped
45 gm Palm Sugar
90 ml Peanut Oil
1 ½ Tablespoons Fish Sauce
4 Loins of Lamb/Lamb Rump
Dressing:
1 ½ Tablespoons Peanut Oil
2 Tablespoons Spice Paste
500 ml Lime Juice
90 ml Fish Sauce
155 gm Palm Sugar
Salad:
250 gm Rice Vermicelli
1 Tablespoon Vegetable Oil
Fried Garlic Wafers
3 Fresh Large Red Chillies
2 Spanish Onions, Finely Sliced
10 Fresh Kaffir Lime Leaves, Shredded
2 Cups Fresh Coriander Leaves
2 Cups Fresh Holy [Thai] Basil
Method:
Spice Paste
Place all ingredients into a food processor
and puree to a smooth paste. Put aside 2
tablespoons for the dressing.
Lamb
Rub the lamb with the remainder of spice
paste and set aside for 24 hours to marinate.
Dressing
Heat a frying over a medium heat and add
the peanut oil. Add the 2 tablespoons of
spice paste and fry until it begins to colour
and dry out - approximately 10 minutes.
Place the cooked paste in a bowl and add
the lime juice, fish sauce and chopped palm
sugar. Stir to combine and set aside.
Salad
Preheat oven to 200ºC. Place the noodles
in a large bowl and cover with boiling water.
Leave until soft. Heat vegetable oil in
a frying pan over high heat. Add the lamb
and sear for 2 minutes on both sides and
place in oven for 5 to 10 minutes, then
remove and set aside.
Slice the chillies into fine rings and place
them in a large bowl. Peel and finely slice
the Spanish onions and shred the lime leaves
and add to bowl. Slice the lamb loins into
thin slices and add to other salad ingredients.
Ladle over a little of the dressing and
toss to combine.
Drain the rice noodles and add to salad
along with coriander leaves and basil leaves.
Toss again adding more dressing if required.
Portion the salad onto plates and sprinkle
with garlic chips. |
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