- vegetable or sunflower oil, for frying, plus a drizzle
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 banana shallots, thinly sliced then divided into rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 lamb leg steaks (about 400g in total), fat trimmed
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 2 large pink grapefruits
- 1 cucumber, peeled into ribbons with a vegetable peeler, centre discarded
- 1 red chilli, thinly sliced
- small bunch mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch coriander, leaves picked
- 200g rice noodle, cooked following pack instructions
For the ginger dressing
- thumb-sized piece ginger, peeled and finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp rice wine vinegar
- 1 tbsp soft brown sugar
- 2 tsp toasted sesame oil
Heat enough oil in a medium saucepan to come halfway up the sides. Test if the oil is hot enough by dropping in a ring of shallot; it should sizzle and brown within about 30 secs. Fry the shallots in batches until golden brown. Remove with a slotted spoon, drain on kitchen paper, season with salt and set aside.
Heat a large frying pan until hot. Rub the lamb with a little oil and some seasoning. Cook for 2-3 mins on each side for medium (depending on the thickness of the lamb), then transfer to a plate, loosely cover with foil and leave to rest for 5-10 mins.
Meanwhile, cut away the peel from the grapefruits using a small fruit knife, then cut into segments catching the juices over a large bowl. Add the segments to the bowl along with the dressing ingredients and gently mix. Add the cucumber, chilli, herbs, noodles and any resting juices from the lamb. Toss everything together, making sure all the ingredients are coated in the dressing, then pile onto a serving plate. Cut the lamb into thin slices and place on top of the salad, scatter over the shallots and serve straight away.