Ingredients:

FOR THE SALAD

• 8 teaspoons garlic infused olive oil
• 4 lamb loins
• 500 g mixed salad leaves
• 9 tablespoons chopped mint

FOR THE DRESSING

• 6 tablespoons Thai fish sauce
• 4 tablespoon redcurrant jelly
• 8 tablespoons rice wine vinegar
• 4 teaspoon soy sauce
• 2 red chilli (deseeded and finely chopped or ¼ teaspoon crushed chillies)
• 3 spring onion (finely sliced)

Method:

1. Light your Big Green Egg. When the temperature reaches 200 degrees C,  cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 ½ 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.

*A variation from Nigella Lawson