4 lamb leg steaks
100g (1 packet) crispy fried noodles
100g roasted and salted macadamia nuts, roughly chopped
2 Tbs roasted sesame seeds
1/2 bunch coriander, leaves picked, washed & dried
1/2 bunch mint, leaves picked, washed & dried
Marinade:
1 Tbs vegetable oil
2 Tbs light soy
1 Tbs Manuka honey
1 Tbs ginger, minced
1 tsp sesame oil
Pinch finely ground white pepper
Dressing:
2 Tbs vegetable oil
2 Tbs lime juice
1 Tbs Manuka honey
1 Tbs light soy
1 tsp sesame oil
Pinch finely ground white pepper
Marinate Lamb:
Trim any excess fat from the leg steaks, but make sure you leave some for flavour.
In a bowl mix all of the ingredients for the marinade. One at a time dip the leg steaks into the marinade to coat both sides then place into a non-reactive tray and pour the remaining marinade over.
Cover and refrigerate for at least 30 minutes, but not more than 4 hours as the soy sauce will ‘cure’ the lamb and draw the moisture out of it.
Dressing:
To make the dressing, mix all of the ingredients together well and reserve until needed.
Cook the Lamb:
Pre-heat a BBQ, or grill pan to a medium heat. Be careful that the heat is not too high or the honey will cause them to burn. Place the leg steaks on the BBQ, or grill pan and cook for 3-4 minutes on either side depending on thickness.
The lamb should have slight char marks on the outside, but not be burnt. Remove the lamb from the heat and place on a rack to rest for 5 minutes.
Serve:
Place the noodles and macadamia nuts into a large bowl then tear most the herbs into the bowl, reserve some of the herbs for garnish.
Reheat the lamb leg steaks on the BBQ for 2 minutes each side then slice diagonally into 5mm slices. Add the lamb to the bowl and also add the dressing and half of the sesame seeds. Toss the salad together and then neatly pile it up on a platter. Top with the remaining herbs, sesame seeds and enjoy!
Tips:
Be careful not to use very high heat when cooking the marinated lamb as the honey will burn. A medium heat for longer is best.
Make sure you allow the lamb to rest for an even colour and to retain the juices.
Use a silicone brush to baste the lamb with any excess marinade as they are cooking if you like.
Credits: Australian Lamb
