Asian Lamb Salad

by Sanjukta Moorthy

My boyfriend and I marinated some lamb steaks last night and wanted to have it with some salad ingredients to make it Asian. We  used some ideas from Nigella Lawson as a base, but this is our own invention – a Maddox-Moorthy masterpiece, as Andrew would call it!

It involves a few very different steps – first is to marinate the lamb steaks, the second is to crisp some garlic potatoes, and the last is to assemble the whole thing.

This turned out brilliantly, the perfect mixture of flavours and textures. The lamb was tender and juicy, the potatoes were nice and crisp, the mango adds a really lovely softness and the salad itself is refreshing.

We were thrilled with it, even more so because we invented it and it ended up tasting so delicious! I hope you enjoy it – it’s sweet, sour, spicy, tangy and surprisingly light.

Serves 2


2 lamb steaks

400g potatoes

2 cloves garlic

1 red chilli

1 mango

1 head of lettuce

2 spring onions

A handful of mint

A handful of coriander (optional)

2 tbsp Chimichuri marinade (or lamb spice mix sold in the spice section of most supermarkets)

Salt and pepper

For the dressing:

2 tbsp soy sauce

2 tbsp shaoxing rice wine

2 tbsp light brown sugar

1-2 tbsp lemon or lime juice

2 tsp Chinese fermented chilli paste (optional)

Marinade the lamb in Chimichuri, lamb spice mix, salt and pepper, making sure you rub it all in thoroughly. Leave for a few hours or overnight ideally.

Next, the garlic potatoes. Slice them thinly then parboil in lightly salted water for about 10 minutes.

In the meantime, lightly saute some garlic, chilli and spring onions in a pan. Take care to do all of this on a medium heat or you’ll burn the garlic!

When it’s softened and the potatoes are parboiled, turn the heat up and add the potatoes. Add them carefully so they don’t break apart, and layer them in one layer. Leave it for a few minutes on each side so the potatoes cook and then crisp. Then turn them over and do the same thing. You may need to do this in two batches. Be really careful adding and then turning the potatoes!

Now, cook the steaks however you want. We have a sandwich toaster which we use for everything from eggs and bacon to steak – and it takes a few minutes for steak! You can cook them in a frying pan or a grill pan or however else you like.

As the steaks cook, cube the mango carefully into bite-sized pieces and add to a large serving bowl with the warm potatoes.

Chop some mint or coriander if you’re using it and add to the bowl with half the salad dressing.

Tear in the head of lettuce, and when the steaks are cooked, slice them into thin pieces and toss with the rest of the salad.

Serve immediately, with warm bread if you have it. Ideally the potatoes and steaks should be fresh out of the pan, with everything else cold – it’s a great combination of temperature and textures!