Lamb isn’t considered a typical everyday salad ingredient. But according to Sara Oteri, its ability to absorb different flavours – such as red curry – while retaining its own unique quality, makes it a uniquely versatile protein. Even better, it’s quick to use.
“It’s beautiful warm at the time of cooking and also makes a great leftover lunch,” says the cook, food presenter and writer, of this red-curry salad using lamb rump. “You can add any veggies you like or have in the fridge – you don't have to follow the recipe exactly. You could also use lamb back strap (eye of loin), a lamb mini roast or butterflied lamb leg.”
This salad is excellent served warm. If putting away portions for another day, package the dressing separately and dress the salad just before serving so the salad stays nice and crunchy.
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This recipe requires 15 minutes preparation, 15 minutes cooking (plus resting) and serves 1.
Lamb-Rump Red-Curry Salad
200g lamb rump, fat trimmed
1tbsp coconut cream
1tbsp red curry paste, or to taste
1tsp vegetable oil
100g green beans, trimmed and sliced diagonally
½ cup bean sprouts
¼ cup each mint, coriander and Thai basil
½ red shallot, thinly sliced
1tbsp lime juice, plus wedges to serve
1tbsp fish sauce
1tbsp coconut cream
Pinch of caster sugar
½ small red chilli, finely chopped, or to taste
½ clove garlic, crushed
Preheat oven to 220°C. Combine coconut cream and curry paste in a bowl and brush over lamb rump. Heat oil in a frying pan over medium/high heat and brown lamb all over. Transfer to a baking tray, brush with any remaining curry mixture and roast until cooked to your liking (10–12 minutes for medium-rare), then set aside to rest for 5–7 minutes.
Meanwhile, cook beans in a saucepan of boiling salted water until just tender (1–2 minutes), drain and refresh. Combine in a bowl with remaining ingredients. To make the dressing, shake ingredients in a jar to combine. Slice lamb across the grain, add to salad, drizzle with dressing to taste, toss to combine and serve with lime wedges.