Serves 2
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For the dressing:

For the salad:

To serve:

  1. In a pestle and mortar, grind the chilli, garlic, coriander stems and a small pinch of salt until a smooth paste forms.
  2. Add the remaining ingredients for the dressing. Taste and add more sugar, lime juice and/or fish sauce, if desired. Set aside.
  3. Season the lamb steaks with salt and pepper. Heat the oil in a pan over a high heat until very hot.
  4. Cook the lamb for two minutes per side, or until done to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for 10 minutes.
  5. Slice the lamb thinly against the grain and place in a bowl with the remaining salad ingredients. Add any juices that have been released onto the plate into the dressing.
  6. Pour the dressing over the salad and toss gently. Divide between serving plates and scatter with extra fresh mint and coriander and some chopped peanuts.

Nutrition Facts

Per serving: 440kcals, 23.5g fat (4.4g saturated), 15.2g carbs (8.4g sugars), 38.2g protein, 2.4g fibre, 1.574g sodium

Dairy-freeDinnerThaiDiabetic-friendlyLow carbSaladsLunch & snacks30-minute mealsHigh-proteinCuisinesFree-fromQuick and easyMake it Healthy

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