Thai-Inspired Salad with Lamb Backstrap

Thai-Inspired Salad with Lamb Backstrap


Servings 4
Time Needed Prep
Ingredients 17
Difficulty Easy

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  • 2 Lamb Back Straps
  • 1/4 Red Cabbage finely sliced
  • 1/4 White Cabbage finely sliced
  • 1 Spanish Onion finely sliced
  • 1 Small Carrot julienned
  • 1 Small Red Capsicum finely sliced
  • 1/3 Bunch Coriander Or Parsley roughly chopped or torn
  • 1 Fried Shallots
  • Marinade/Dressing
  • 2 cups Olive Oil
  • 1 Chilli finely diced
  • 3 Cloves Garlic crushed
  • 1.5 tbsp Ginger grated
  • 1 Lime - Juice And Zest
  • 1 tsp Palm Or Brown Sugar
  • 8 Coriander Stems finely chopped
  • 1 tsp Salt And Pepper

Nutrition Information

Qty per
350g serve
Qty per
Energy 338.16375kcalcal 96.703409989915kcalcal
Protein 32.71875gg 9.3564573246173gg
Fat (total) 15.916875gg 4.5516886090932gg
 - saturated 5.11gg 1.4612873941943gg
Carbohydrate 19.60125gg 5.6052954081117gg
 - sugars 6.61375gg 1.8913091004604gg
Dietary Fibre 6.974375gg 1.9944356692532gg
Sodium 325.255mgmg 93.011943522243mgmg

Nutritional information does not include the following ingredients: White cabbage, Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Thai Inspired Salad with Lamb Backstrap

This is basically a Thai beef salad using lamb instead.


  1. Combine all marinade ingredients in a bowl or zip lock bag and mix to combine. Reserve a ¼ cup for the salad dressing.

  2. Add the lamb to the remainder and marinate for a couple of hours.

  3. Heat a frypan over medium-high heat and fry the lamb for a few minutes on each side.

  4. Rest for a few minutes then slice into about 1cm slices.

  5. Place all salad ingredients on a large platter and season with salt and pepper.

  6. Scatter over the sliced lamb, drizzle over salad dressing and top with fried shallots.

Thai Inspired Salad with Lamb Backstrap | Stay at Home Mum

I love using lamb backstrap for this recipe but sometimes it can be really expensive. Also, it’s not a great cut to use if you like your meat totally dead on the plate. It really does need to be cooked medium. You can also use lamb rump or any just about any cut of beef steak.

Spring is here and this salad is perfect for those warmer days.

Thai Inspired Salad with Lamb Backstrap | Stay at Home Mum

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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