Spicy Asian Lamb Salad


¼ cup tamari or light soy sauce
1 garlic clove, finely chopped
2 tablespoon sesame oil
2 x 250 gram lambs back straps
¼ bunch watercress, sprigs picked
1 ½ cups pea shoots* or snow pea sprouts
8 radishes, thinly sliced
1 tablespoon olive oil


1 small red chili, seeds removed, finely chopped
Juice of 2 limes
2 tablespoon tamari (or light soy sauce)
¼ tablespoon fish sauce
1 tsp caster sugar
2 tablespoon finely chopped mint leaves

Mix tamari (or light soy), garlic and sesame oil together in a bowl. Add lamb and set aside while you prepare the salad.

For dressing, whisk together chili, lime juice, tamari, fish sauce, sugar and mint in a bowl until sugar dissolves. Toss the cress, pea shoots and radish in a separate bowl and then set aside.

Turn Tepandine to dial position 8 and then heat olive oil. Cook lamb for 4 to 7 minutes (depending on personal tastes, each side for medium-rare or until cooked to your liking. Rest the lamb on the warming area of the Tepandine.

Thinly slice lamb, and then toss gently with the salad and dressing