Lamb And Kumra (sweet Potato) Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g kumara (coarsely )
• 1 tablespoon vegetable oil
• salt and pepper (to taste)
• 600 g lamb (forequarter chops)
• 200 g vermicelli rice noodles
• 1 lebanese cucumber (thinly sliced)
• 1/4 cup coriander (leaves)
• 1/4 cup mint (shredded)
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons chili sauce (sweet)
• 3 teaspoons fish sauce
• lemon wedge (to serve)

Recipe

• 1 preheat oven to 190c (170c fan forced).
• 2 line a baking tray with baking paper.
• 3 toss kumara with half the oil and salt and pepper and place on prepared tray and bake for 20 minutes or until tender.
• 4 meanwhile, brush lamb with remaining oil and heat a medium frying pan over moderate heat and add lamb and cook for 3 to 4 minutes each side or until browned and cooked.
• 5 transfer lamb to a heatproof plate and cover with foil and rest for 5 minutes.
• 6 remove and discard the fate and bones from lamb and slice lamb thinly.
• 7 cook noodles in a medium saucepan of boiling water for 3 minutes or until tender and drain and rinse under hot water, drain and place in a large bowl.
• 8 add kumara, lamb, cucumber, coriander and mint to the noodles.
• 9 whisk juice, chili sauce and fish sauce in a jug and pour over lamb mixture and toss to combine.
• 10 serve salad with lemon wedges.
• 11 variations - use parsley or basil instead of coriander or try hokkien noodles instead of rice vermicelli.