Asian lamb & grapefruit noodle salad with ginger dressing

Asian lamb & grapefruit noodle salad with ginger dressing

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(3 ratings)

Prep: 20 mins Cook: 10 mins

More effort

Serves 6
A vibrant Asian-style salad with citrus flavours, fried shallots, seared lamb, herbs and light noodles

Nutrition and extra info

Nutrition: per serving

  • kcal331
  • fat12g
  • saturates5g
  • carbs38g
  • sugars10g
  • fibre2g
  • protein15g
  • salt1.1g
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Ingredients

  • vegetable or sunflower oil, for frying, plus a drizzle
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 banana shallots, thinly sliced then divided into rings
    Shallot

    Shallot

    shal-lot

    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
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 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
    Mint

    Mint

    mi-nt

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    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

Method

  1. 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.

  2. 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.

  3. 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.

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