Grilled spiced lamb with mint and asparagus

Name: Grilled spiced lamb with mint and asparagus
Yield: Serves 4
Cuisine: Australia
Ingredients: ¼ teaspoon freshly ground black pepper; 1 cucumber, peeled, seeded and cut into julienne; ¼ teaspoon sea salt; 2 bunches thin asparagus; 8 stalks lemongrass, trimmed to 10 cm/4 in lengths; 2 tablespoons shredded mint leaves; 20 ml/¾ fl oz vegetable oil; ¼ cup coriander/cilantro/Chinese parsley leaves, shredded; ¼ cup coriander/cilantro/Chinese parsley leaves, shredded; freshly ground black pepper; sea salt; 2 red shallots, finely chopped; 1 small green jalapeño chilli, finely sliced into rounds; 2 tablespoons shredded spearmint leaves; ¼ cup coriander/cilantro/Chinese parsley leaves, shredded; 200 ml/6½ fl oz thick plain yoghurt; 1 teaspoon strained lime juice; 2 teaspoons fish sauce; ½ teaspoon finely chopped ginger; 4 X 150 g/5 oz lamb loins or backstraps; 4 X 150 g/5 oz lamb loins or backstraps; 8 teaspoons Laksa Paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 X 150 g/5 oz lamb loins or backstraps
8 teaspoons

Oceania
Australian
Australia
Main course
Gluten-free

Method

Trim lamb of any sinew or fat and cut each loin into 8 cubes.
Mix laksa paste, oil and mint and work into meat. Marinate for 2 hours. Thread 4 lamb cubes onto each lemongrass stalk, keeping the meat pieces close together.
Make yoghurt mint salad by mixing ingredients thoroughly in a bowl. Keep refrigerated until ready to serve.
Heat a cast-i