INGREDIENTS
Lamb:
1.5 Pounds boneless Leg of American Lamb, trimmed
2 Tablespoons Chili Sauce
2 Tablespoons Rice Wine Vinegar
1 1/2 Tablespoon Soy Sauce
1 teaspoon Salt and Pepper
3 Cloves of Garlic, Minced
2 Tablespoons Ginger, Minced
Salad:
1 cup White Cabbage, shredded
1 cup Cilantro leaves
1 cup Mint Leaves
1 mango, peeled and thinly sliced
1 carrot, thinly sliced
3 scallions, chopped
2 green chillies, sliced
2 tablespoons peanuts
Peanut Dressing:
3 Tablespoons Peanut Butter (smooth or chunky)
1 to 3 Tablespoons water (depending on how thick or thin you prefer your sauce).
1 Tablespoon Honey
1 1/2 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Grated Ginger
1 Tablespoon Grated Garlic
1 1/2 Tablespoon Lime Juice
1/4 teaspoon salt
DIRECTIONS
1. Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
2. Slice the lamb in to thin pieces.
3. Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.
4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!
