Ingredients
- Serves 1
Lime - Chilli Dressing
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- Preheat oven to 220ᵒ󠇥C. Combine coconut cream with curry paste in a bowl and brush over lamb rump. Heat oil in a frying pan over medium-high heat and brown lamb all over. tranfer to a baking tray, brush with any remaining curry mixture and roast until cooked to your liking (10-12 minutes for medium rare), then set aside to rest for 5 -7 minutes
- Meanwhile, cook beans in a saucepan of boiling salted water until just tender (1-2 minutes), drain and refresh. Combine in a bowl with remaining ingredients.
- To make the dressing, shake ingredients in a jar and combine.
- Slice lamb across the grain, add to salad, drizzle with dressing to taste, toss to combine and serve with lime wedges.
Tips
- This salad is excellent served warm for a mid-week dinner, or prepared the night before to take to work the next day - we think its worth making a double batch so you can do both. Package the dressing separately and dress the salad just before serving so it stays nice and crunchy.
- There are a variety of lamb cuts that could be used in this salad including lamb backstrap (eye of loin), lamb mini roast and butterflied lamb leg.