Asian style lamb salad

After cooking this dish, you will be amazed at how easy it is to make and how flavorsome the Asian lamb will taste. Who said low fat can’t taste this good.

Blend all the marinate ingredients together except yoghurt and marinate lamb overnight.

Poor the marinade off the lamb and blend with the yoghurt. Brush the paste on one side of the lamb and place on hot grill for 4 to 5 minutes. Turn lamb over and brush the paste on the lamb again and cook for a further 4 to 5 minutes, continuously basting the lamb. Set aside for 5 minutes, then slice thinly.

Tear the cos lettuce, wash in fresh water, dry the lettuce, then place around the plate. Add mushrooms capsicum and onion, then the thinly sliced lamb and asparagus spears. Whisk the dressing ingredients together, drizzle over the salad and lamb and serve.

15 ounces lean lamb fillets

1 baby cos lettuce

1 red onion, thinly sliced

4 ounces of button mushrooms thinly sliced

8 fresh asparagus spears, blanched

½ a red capsicum, thinly sliced

1 desert spoon of sweet chilli sauce

1 teaspoon of crushed garlic

Juice of ½ a lime

Juice of ½ a lemon

1 teaspoon of brown sugar

1 tablespoon of soy sauce

1 teaspoon of Thai fish sauce

4 ounces low fat yoghurt

2 ounces dry white wine

Juice of 2 limes

1 teaspoon of sweet chilli sauce

sea salt to season

Time to make 30mins 4 portions