Lamb Salad

Ingredients

• 600 g lamb loin (trimmed)
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 250 g green beans
• 4 tomatoes
• 0.5 cucumber
• 1 handful coriander leaves
• 2 handful young spinach leaves
• 1 handful beet greens
• 2 tbsp white wine vinegar
• 2 tbsp Lime juice
• 3 tbsp dark soy sauce
• 2 tbsp sesame oil
• 2 tbsp soybean oil
• 0.5 tsp fresh grated ginger
• 2 tsp chili powder
• 1 tbsp sugar
• 100 g glass noodles

Instructions

1. 1.

   Preheat the oven to 120°C (240°F) with both top and bottom heating.

2. 2.

   Rinse the lamb and pat dry. Season with salt and pepper, then sear all sides in hot olive oil. Remove from pan and place on a parchment-lined baking sheet. Roast in the oven for 15-20 minutes until pink inside.

3. 3.

   Trim the green beans and blanch them in boiling salted water for about 8 minutes until firm yet tender. Drain, shock with cold water, and cut diagonally in half. Wash the tomatoes and cucumber. Slice the cucumber thinly; remove stems from tomatoes and quarter them. Rinse coriander, spinach, and beet greens, then dry thoroughly. Whisk vinegar, lime juice, soy sauce, both oils, ginger, chili, sugar, salt, and pepper into a vinaigrette. Cook glass noodles according to package instructions. Slice the lamb into pieces and arrange on top of the noodle bed with remaining salad ingredients. Drizzle with vinaigrette and serve.