2 red chilies, 1 chopped, 1 finely sliced (for garnish)

1 tbsp garlic infused oil

90g/3¼oz root ginger, roughly chopped

2 tbsp palm sugar (or light brown sugar)

6 tbsp soy free seasoning sauce

4 tbsp fish sauce

300g/10½oz cooked leftover lamb, fat left on, cut into thick slices

½ cucumber, cut in half lengthways, thinly sliced on the diagonal

100g/3½oz green beans, sliced lengthways

75g/3oz beansprouts

3 tbsp roughly chopped fresh mint leaves

small handful coriander sprigs

2 limes, juice only

25g/1oz baby spinach

Serves - 4


Blend the chopped chili, garlic infused oil, ginger and palm sugar to a fine paste in a food processor.

Add the soy free seasoning sauce and fish sauces and blend again. Taste and adjust the seasoning if necessary.

Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes, or until crisp on one side.

Add half of the chili-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside.

In a bowl, mix together the cucumber, green beans, beansprouts, mint leaves and coriander until well combined.

Add enough of the remaining dressing to coat the ingredients, then gradually drizzle in the lime juice, tasting regularly. Add the spinach and mix well.

To serve, divide the salad equally among four serving plates. Top each serving with some of the lamb.

Drizzle over a little more of the dressing, then sprinkle with the finely sliced chili and serve immediately.

Recipe adapted from: Good Food
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