Marinated Lamb And Mango Salad

• 3 -4 lamb fillets (back straps are fine too)
• For the Marinade
• 4 tablespoons ketjap manis (sweet Indonesian soy)
• 1 -2 crushed garlic clove
• 2 teaspoons grainy mustard
• 2 shallots, finely sliced (optional)
• 1 sprig rosemary, leaves only, roughly chopped
• 2 sprigs fresh thyme leaves
• 1/2 fresh red chile, finely chopped
• salt & fresh ground pepper
• For the Salad
• 100 g mixed lettuce leaves
• 100 g semi dried tomatoes
• 1/2 red onion, finely sliced
• feta cheese (type and amount optional)
• 1 fresh mango, flesh from
• 2 tablespoons olive oil

1. Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
2. Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
3. Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
4. Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
5. Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
6. Lovely!

marinade, ketjap manis, garlic, grainy mustard, shallots, rosemary, thyme, red chile, salt, salad, mixed lettuce leaves, tomatoes, red onion, feta cheese, fresh mango, olive oil

Taken from www.food.com/recipe/marinated-lamb-and-mango-salad-280056 (may not work)