Lamb Salad with Oriental Dressing

Name: Lamb Salad with Oriental Dressing
Cuisine: Hong Kong (China)
Ingredients: 1 small fresh chilli, deseeded and chopped (optional); 2 tsp soy sauce; 4 tbsp sunflower or groundnut (peanut) oil; 2 tsp rice vinegar or sherry vinegar; 2 tsp rice vinegar or sherry vinegar; 4 tbsp sunflower or groundnut (peanut) oil; 2 tsp sesame oil; 4 tbsp sunflower or groundnut (peanut) oil; 4 tbsp sunflower or groundnut (peanut) oil; 1 firm mango; 4 oz / 110 g bean sprouts; 4 oz / 110 g shiitake or oyster mushrooms; 4 oz / 110 g shiitake or oyster mushrooms; 1 tsp clear honey; coriander leaves or fresh chillies, to garnish; coriander leaves or fresh chillies, to garnish; 4 large Chinese leaves; ½ tsp five-spice powder; 1 tbsp soy sauce; 2–3 neck fillets of lamb, about 12 oz / 340 g-1 lb / 455 g in all; 2 tbsp sunflower or groundnut (peanut) oil; 2 tbsp sunflower or groundnut (peanut) oil; 2 tbsp sunflower or groundnut (peanut) oil; 2 tbsp sunflower or groundnut (peanut) oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2–3 neck fillets of lamb, about 12 oz / 340 g-1 lb /

Asia
Hong Kong (China)

Method

Trim any excess fat from the meat. Rub it all over with soy sauce and five-spice powder. Cover and leave it for at least 30 minutes or for as long as overnight if convenient. Heat half the oil in a frying pan, and fry the meat until well browned on the outside, leaving it as pink as you like inside. Remove and put to one side. Put the rest of the oil in the pan, and fry the mushrooms, slicing t