Lemongrass Grilled Lamb with Rice Salad & Nuoc Cham

Lemongrass Grilled Lamb with Rice Salad & Nuoc Cham

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 29, 2020.
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Ingredients

RICE SALAD

  • 1 pack brown rice
  • 1/2 Lebanese cucumber, grated
  • 1/2 carrot, grated
  • 1 baby bok choy, thinly sliced
  • 1 tsp vinegar
  • 1/2 tsp fish sauce
  • 1/2 Tbsp nuoc cham

LEMONGRASS LAMB

  • 1 pack lean lamb rump steak
  • 1 pack lemongrass makrut paste
  • 1/2 tsp fish sauce

TO SERVE

  • Remaining nuoc cham
  • 1 radish, cut in half & thinly sliced
  • 1 bunch mint, leaves picked

Steps

  1. Bring a pot of salted water to the boil. Preheat BBQ to medium-high heat (if using).
  2. Cook rice & prep salad veggies. Cook rice in pot of boiling water for 20-25 minutes, until tender. Drain well and refresh with cold water. Just before serving, toss cooked rice in a bowl with remaining rice salad ingredients. Season to taste.
  3. Prep & cook lamb. Pat lamb dry, season lightly and toss in a bowl with lemongrass paste and fish sauce. Heat 1/2 tsp oil in a fry-pan on mediumhigh heat. Cook lamb for 3-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook lamb on BBQ. Rest, covered.
  4. Prep garnishes.
  5. Finish lamb. Thinly slice lamb against the grain and reserve any resting juices.
  6. Serve rice salad topped with lamb. Drizzle with remaining nuoc cham and sprinkle over radish and mint.

Nutritional Information

Energy 1680 kj
402 kcal
Protein 37.8g
Carbohydrate 41.4g
Fat 12.1g