Spring lamb making a summery salad

After a rather indulgent meal yesterday, using a whole tub of (albeit 'lite') cream, I felt the best plan of action for today's meal was a slightly healthier angle.  In spite of the fact Nigella Lawson is well-known for indulgently decadent dishes, my favourite food author is far more eclectic.  While not keen on just any old low-fat meal, it must taste good, and happen to be low fat.  So it is with a dish I have trotted out rather regularly since my first try way back on the 8th of October 2007 (so it says in the notes by the recipe).

Nigella Express contains a recipe called Anglo-Asian Lamb Salad and it is wonderful just as it is.  I do find myself messing about with it a little, which I am sure Nigella would approve of completely.  My change is mainly to bulk it up a bit.  This is quite a low-carbohydrate dish in it's regular guise, but I am feeding The Lovely Man who finds it a challenge if there isn't something white or beige on his plate with all the green and pink!  I could go with bread, I often do choose rice, but this is my preferred variation that barely hints at a white addition*, but all the while remaining really quite complex carb.  This is the recipe I make now, being  respectful to the fabulous original.

Anglo-Asian Lamb and Asparagus Salad

1 tbsp garlic oil
2 - 3 lamb backstraps weighing 500-600g
10-12 thicker asparagus spears, woody ends removed
250g mixed salad leaves
1 small bunch mint, roughly torn
1 small bunch coriander, roughly torn
for the dressing
4 x 15ml tbsp fish sauce
2 x 15ml tbsp redcurrant jelly
4 x 15ml tbsp rice wine vinegar
2 tsp light soy sauce
2 spring onions, finely sliced
2 red chillies, sliced (this should be added to the dressing, but I keep them on the side due to sharing with children - I don't want to share!)

Heat a heavy based pan and smoosh the garlic oil over each side of the lamb backstraps.  Cook them about 4 minutes on one side and a scant minute on the other (though this depends on their size).  Remove the lamb to a warm bowl, cover and set aside. 

Leaving the pan on the heat, add the asparagus, and cook until it is slightly charred, but still 'tender-crisp'.  Transfer the asparagus to a chopping board.

Whisk the dressing ingredients together.

Cut the asparagus in half lengthways, and then cut each half into three on the diagonal.

Drain the meat juices from the bowl into the dressing, and then finely slice the meat across the grain.

Pop the salad leaves into a large bowl, pour over the dressing and toss together.  Transfer the leaves onto a large serving platter, leaving the excess dressing behind.  Sprinkle over the mint and coriander.

Dunk the asparagus into the dressing, before arranging them over the leaves, once again leaving behind the dressing.  Finally add the slices of lamb to the dressing, toss them about and then pop slices of meat over the leaves.  Serve immediately. 

Serves 4-6

*You see, when you cut the asparagus spears lengthways their pale bellies are exposed, giving a hint of something ever-so-slightly carbohydraty, a bit of foodie tromp l'oiel!



You'd have to see it to believe how well our three little tackers tuck into this.  All those leaves, that rather intense dressing, they scoff it down.  Nothing could make me, as a mum, happier than to watch my children enjoying a meal of leaves and lean red meat. 

There you have it.  Slightly bulked up, but still really healthy and as true-a-recipe to Ms Lawson as one of her chocolate cakes!