A N G L O - A S I AN L A M B S ALA D

INGREDIENTS
2 teaspoons garlic oil 1 lamb loin, approx. 250g 1 packet (approx. 180g) salad leaves 3 x 15ml tablespoons chopped mint FOR THE DRESSING 2 x 15ml tablespoons fish sauce (nam pla) 1 x 15ml tablespoon redcurrant jelly 2 x 15ml tablespoons rice vinegar 1 teaspoon soy sauce 1 red chilli, deseeded and finely chopped, or 1/4 teaspoon crushed chillies 1 spring onion, finely sliced Serving Size : Serves 2 as a main course; 4 as a starter

METHOD
1. Heat the oil in a heavy-based pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 1/2 minutes on the other. 2. Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes. 3. In a medium-sized bowl, whisk together the dressing ingredients. 4. Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will “cook” the lamb a little more while it steeps. If the meat is not rare, I’d leave it for just a short time, but for a longer time if it seems undercooked. You want it still gorgeously pink to sit on its salad. 5. Divide the salad leaves between 2 (or 4) plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.

ADDITIONAL INFO
A lamb loin, sometimes described as the eye of the saddle, is the fleshy component, though any lean cut of lamb would do.