Warm lamb and noodle salad
Preparation time: 10-15 minutes
Cooking time: 8-10 minutes
4 lean lamb leg or rump steaks
Salt and freshly milled black pepper
10ml/2tsp Chinese five-spice powder
30ml/2tbsp sunflower oil
15ml/1tbsp sesame seeds
60ml/4tbsp sweet chilli sauce
30ml/2tbsp plum or damson jam, softened with a little hot water
300g/10½oz cooked egg or rice noodles, to serve
For the Salad:
1 x 100g bag mixed salad leaves
175g/6oz fresh radishes, sliced
1 small red onion, peeled, halved and thinly sliced
45ml/3tbsp extra virgin olive oil
1. Place the steaks on a chopping board and season on both sides with the salt, pepper and Chinese five-spice powder.
2. Place the salad ingredients into a large bowl, season and drizzle with the olive oil. In a small bowl mix together the sweet chilli sauce and plum or damson jam.
3. Heat the oil in a large, non-stick wok or frying pan. Add the lamb and cook for 4-6 minutes on each side until cooked. Halfway through cooking add the sesame seeds. Remove the lamb from the pan, transfer to a plate to rest for 2-3 minutes then slice into strips.
4. Arrange the warmd noodles on a serving plate and add the salad, then arrange the lamb on top. Spoon over the sweet chilli dressing and serve immediately.