Serve warm for a mid-week dinner, and have the leftovers for lunch the next day.
400g lamb rump, fat trimmed
2 tbsp coconut cream
2 tbsp red curry paste, or to taste
2 tsp vegetable oil
200 gm green beans, trimmed and sliced diagonally
1⁄2 cup bean sprouts
1⁄4 cup each mint, coriander and Thai basil
1⁄2 red shallot, thinly sliced
Lime-chilli dressing Ingredients
1 tbsp lime juice, plus wedges to serve
1 tbsp fish sauce
1 tbsp coconut cream
pinch of caster sugar
1⁄2 small red chilli, finely chopped, or to taste
1⁄2 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, steam beans over a saucepan of boiling 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.
This salad is excellent served warm for a mid-week dinner, or prepared the night before
to take to work the next day. If taking to wrok, package the dressing separately and dress the salad just before serving, so the salad stays nice and crunchy.
A variety of lamb cuts could be used in this salad including lamb backstrap (eye of loin),
lamb mini roast and butterflied lamb leg.