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)
- 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.
- Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
- In a medium-sized bowl, whisk together the dressing ingredients.
- 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.
- 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