Marinated Lamb And Mango Salad

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 3 -4 lamb fillets (back straps are fine too)
• 4 tablespoons ketjap manis (sweet indonesian soy)
• 1 -2 crushed garlic clove
• 2 teaspoons grainy mustard
• 2 shallots, finely sliced (optional)
• 1 sprig rosemary, leaves only, roughly chopped
• 2 sprigs fresh thyme leaves
• 1/2 fresh red chile, finely chopped
• salt & fresh ground pepper
• 100 g mixed lettuce leaves
• 100 g semi dried tomatoes
• 1/2 red onion, finely sliced
• feta cheese (type and amount optional)
• 1 fresh mango, flesh from
• 2 tablespoons olive oil

Recipe

• 1 remove sinew from lamb fillets and cut to size. about 8-10cm in length is perfect.
• 2 combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. marinating for a minimum of 2-3 hours is preferable. overnight even better.
• 3 place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. medium rare is best. there is no need to oil your pan.
• 4 remove from pan and allow to stand for 3-4 minutes before slicing. this will allow enough time to toss your salad.
• 5 combine salad ingredients saving half the feta and drizzle with a little olive oil. top with sliced lamb fillets and pour the remaining marinade over the top. crumble remaining feta as a garnish and serve.
• 6 lovely!