2 teaspoons of Just Garlic Infused Rapeseed Oil
1 lamb loin, approx. 250g
1 packet of 180g salad leaves
3 x 15ml table spoons of chopped mint
2 x 15ml tablespoons fish sauce
1 x 15ml tablespoons redcurrant jelly
2 x 15ml tablespoons rice vinegar
1 teaspoon soy sauce
1 red chilli, deseeded and finely chopped or ¼ teaspoon crushed chillies
1 spring onion, finely chopped
Heat the Just Garlic 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 ½ minutes on the other side.
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 in the salad.
Divide the salad leaves between 2 plates and then arrange the lamb with the dressing over each one. Scatter with chopped mint.
Serves 2 (or 4 as a starter)