Print
Thai Leftover Lamb Salad Rice Bowls
Got leftover lamb in your fridge? In for a little fusion cooking? Then you'll love these savory Thai style lamb salad rice bowls!
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 472 kcal
Ingredients
- 5,5 oz leftover lamb roast (155 g)
- 7 oz cooked rice (200 g)
- a handful red bell pepper sliced
- 2- inch fresh cucumber (5 cm)
- 2 tsp palm sugar or caster sugar
- 2 tsp fish sauce
- 2 tsp soy sauce
- ½ tsp garlic mashed
- ½ tsp red chili sliced
- 1 tsp sesame seeds
- 2 tbsp lime juice
- a handful fresh mint
- a handful fresh cilantro
- a handful salted peanuts crushed coarsely
- 1 tbsp olive oil
Instructions
-
Combine the olive oil, sugar, fish sauce, soy sauce, mashed garlic, sliced red chili and lime juice in a cup. Whisk the marinade well and put in aside until the sugar has dissolved.
-
In the meantime peel the cucumber and slice it up finely. Add this together with the red bell pepper to a large mixing bowl.
-
Chop the fresh herbs up. Also shred the lamb roast roughly up into bite size bits. Add both to the bowl with the vegetables.
-
Once the sugar has dissolved, stir the marinade again and check the seasoning. Add extra condiments to taste.
-
Then pour the marinade over the vegetables and lamb. Give it all a good stir and let it all rest and infuse at room temperature for another 20 minutes. Stir every 5 minutes. Add the crushed peanuts in the end right before serving.
-
Divide the rice over bowls and top with the lamb salad. Sprinkle with the sesame seeds and extra fresh herbs. Serve.
