This recipe seems pretty straight forward to be honest.  There are no super crazy ingredients and most of the ingredients were already in my pantry.  

I bought the lamb, salad leaves, mint and spring onion this morning thanks to Coogee Woolworths and the local Coogee butcher.  

The only issue I have is that Woolies didn’t have Red Currant Jelly– however apparently cranberry sauce or another jam or jelly can substitute.  (thank you Uncle Google for the tip!)

So the first thing I do is ignore my Naturopath’s well meaning advice to not cook with olive oil, and follow Nigella’s first step and heat 2 tsp of Garlic olive oil in a pan.  

I add the lamb, and turn on the extractor fan…. our apartment has the world’s most sensitive smoke alarm.  The lamb cooks for about 5 minutes on the first side and the 2 1/2 minutes on the other side.  While the lamb is cooking, I whip together the fish sauce, red currant jelly cranberry sauce, brown rice vinegar, soy sauce tamari (it’s a gluten free substitute for soy sauce), and one red chili which Nigella says to de-seed but I just chop and throw in…. (I like a bit of kick!).  

The lamb goes into a little foil sleeping bag to rest for 5 minutes and then I slice the lamb and mix it in with the salad dressing.  

Finally, I put the salad leaves on a plate, chop up some mint leaves and pour the mixed lamb and salad dressing over the leaves and voila!  Dinner is served!!!

I warmed up roasted leftover sweet potatoes as a side dish and that was it!

The Runner said it was “tasty” but was a bit disappointed that the portion size was more of a starter or a light lunch than dinner for a hungry hungry man.  It was a pretty easy recipe- great for a weeknight dinner but it was a bit unexciting.  I mean it really is just lamb salad with an Asian-y dressing.  If I were to make it again, I’d throw in some feta cheese and sweet potato mixed through it to give it a bit more oomph!  

A good first one to tackle!  Stay tuned for next week’s challenge!