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Asian lamb salad


  • Preheat oven to 200°C fan forced (220°C normal).
  • Place the lamb racks in a heavy-bottomed roasting tray, spray with a little oil and cook on the upper shelf of the oven for about 8-10 mins. Then remove and allow to rest for 1-2 mins, before cutting the meat off bones and slicing.
  • To make the dressing, whisk the chillies and garlic with the fish sauce, rice wine, sesame oil, lime juice, sugar and vegetable oil. Taste for seasoning and set aside.
  • While the meat is resting, briefly blanch the carrots, beans and snowpeas in plenty of boiling water. When the water comes back to the boil, add the bean sprouts and cook for about another minute, before draining well.
  • Then place the cashews, grated coconut, coriander and drained vegies in a large bowl with the sliced lamb. Toss well with the dressing to taste and serve.


  • 2-3 racks of lamb, trimmed of all fat & sinew
  • vegetable oil spray
  • 2 small red chillies, seeded & finely sliced
  • 1 garlic clove, crushed
  • 1 tbsp Asian fish sauce
  • a splash of Chinese rice wine (or dry sherry)
  • 4 drops sesame oil
  • juice of 2 limes
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 2-3 tbsp vegetable oil
  • 4-6 baby carrots, peeled & sliced on the diagonal
  • 8-10 medium beans, topped, tailed & halved
  • 12 snowpeas, halved
  • ½ cup bean sprouts
  • 2-3 tbsp raw cashews, roasted
  • 1 tbsp freshly grated coconut
  • 12 fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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