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Thai lamb salad

Category: conception

Duration: medium

Age: parent

Keywords: iron, conception, male fertility, female fertility, protein


Drizzled with a zesty lime and chilli dressing, this special lamb salad is sure to become a fast favourite for the whole family.

Thai lamb salad


  • 2 lamb eye of loin [backstraps]
  • canola oil
  • 100g salad leaves
  • 1 punnet cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red salad onion, sliced
  • 2 fresh mangoes, sliced

For Lime and Chilli Dressing

  • 1 tbsp lime and chilli sauce
  • 2 tsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp chopped coriander or mint


  1. Brush lamb with a little oil to stop surface drying out and sticking to BBQ plate or char grill.
  2. Toss salad vegetables and mangoes in a salad bowl.
  3. Cook lamb to preference, cover and rest about 2 minutes before slicing thinly.
  4. Combine dressing ingredients in a screw top jar and shake well.
  5. Toss the sliced lamb in dressing, then with salad. Serve immediately.

For a taste variation, replace mangoes with fresh papaya. Also try adding cooked, rinsed rice, or cellophane noodles, chopped into bite-sized lengths.

Serves 4

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Thai lamb salad

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