Preparation Time 20 minutes

Cooking Time 8 minutes

Serves 4

Ingredients:

2 Jack Purcell’s lamb eye of shortloin/backstraps

100 g salad leaves
1 punnet cherry tomatoes, halved
1 cucumber, sliced
1 red salad onion, thinly sliced
2 fresh mangoes, sliced
1 tbsp sweet Thai chilli sauce
2 tsp fish sauce
1 tbsp sesame oil
2 tbsp lime juice
2 tbsp chopped coriander or mint

Cooking Instructions:

1. Brush the lamb lightly with a little oil. Season each with salt and pepper. Preheat the char-grill pan or barbecue to hot before adding the meat.

Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

2. Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.
3. While lamb is resting toss salad leaves, tomatoes, cucumber, onion and mango slices in a salad bowl.
4. Combine all remaining ingredients in a screw top jar and shake well to make a dressing. Slice lamb thinly on the diagonal. Toss the sliced lamb in the dressing, then with salad. Serve immediately

Essential Tips:

• Replace the with lamb eye of shortloin/backstrap with lamb fillet/tenderloin or lamb round or topside steaks.
• You can use a brush to lightly oil the meat. Or you can use a light spray of oil.
• Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place