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
- Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
- 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.
- 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.
- Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
- 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.
- 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)