Although protein, veggies and salad make for a healthy, balanced dinner, the same thing over and over again can get a little tiresome. That’s where this grilled lamb salad comes in! Bursting with freshness, flavour and texture, sesame oil, lime juice, ginger and Manuka honey all come together with herbs like mint and coriander for an oriental-inspired meal. Don’t forget to save yourself some for lunch the next day!
1. Trim any excess fat from the leg steaks but make sure you leave some. In a bowl mix all of the ingredients for the marinade. One at a time dip the leg steaks into the marinade to coat both sides then place into a non-reactive tray and pour the remaining marinade over. Cover and refrigerate for at least 30 minutes but not more than 4 hours as the soy sauce will ‘cure’ the lamb and draw the moisture out of it.
2. To make the dressing, mix all of the ingredients together well and reserve until needed.
3. Preheat a BBQ or grill pan to medium heat. Be careful that the heat is not too high or the honey will cause them to burn. Place the leg steaks on the BBQ or grill pan and cook for 3-4 minutes on either side depending on thickness. The lamb should have slight char marks on the outside but not be burnt. Remove the lamb from the heat and place on a rack to rest for 5 minutes.
4. Place the noodles and macadamia nuts into a large bowl then tear most the herbs into the bowl, reserve some of the herbs for garnish. Reheat the lamb leg steaks on the BBQ for 2 minutes each side then slice diagonally into 5mm slices. Add the lamb to the bowl and also add the dressing and half of the sesame seeds. Toss the salad together and then neatly pile it up on a platter. Top with the remaining herbs, sesame seeds and enjoy!
Recipe by Daniel Wilson for Australian Lamb.