Thai – Style Salad of Lamb & Peanuts with Lime Dressing

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The first time I ate this salad (at a Thai restaurant in Brunswick Street, Melbourne) it was made with beef and I was blown away. A couple of years later I was discovering different versions of it in Thailand itself – so different that the beef was often replaced by chicken, duck or even green papayas! At home we add loads more coriander and, if you can get your hands on some Vietnamese mint, throw that in too.


  • 6 limes
  • 2 teaspoons coconut-palm sugar (demerara will do)
  • ½ red chilli, seeds removed and finely chopped
  • ½ teaspoon Asian fish sauce
  • ½ teaspoon tamari
  • 400g (14oz) lamb fillet, trimmed and cut into 6 equal strips
  • Vegetable oil
  • 2 teaspoons rice, dry-roasted in the oven until golden and then finely ground in a spice mill
  • 4 shallots, peeled and finely sliced
  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves picked from the tips of the plants
  • ½ cup roasted peanuts, coarsely ground


Grate the zest from three of the limes and then juice all of them; mix with the sugar, chilli, fish sauce and tamari until the sugar has dissolved. Sear the lamb strips in a very hot pan with a little oil, being careful not to cook beyond rare, and rest for a couple of minutes in a warm place. Then slice the lamb thinly and place in a mixing bowl. Add the dressing, roasted rice, shallots, herbs and peanuts and mix well. Divide into six mounds and eat immediately.