Slow-cooked lamb shoulder is mixed with vibrant flavours for this refreshing salad. It’s also a great way to use up leftover roast lamb.
1 small lamb shoulder, boned
vegetable oil, for deep-frying
3 limes, juice only
4 garlic cloves, crushed
2 tbsp finely grated ginger
4 tbsp palm sugar
6 tbsp nuoc nam (Vietnamese fish sauce)
5 red chillies, 3 finely chopped, 2 sliced
3 free-range eggs, lightly beaten
1 large bunch fresh mint, leaves only, chopped
1 large bunch coriander, leaves only, chopped
150g/5oz Japanese panko breadcrumbs
4 tbsp sesame seeds
50g/2oz plain flour
2 Little Gem lettuces, leaves separated
110g/4oz mizuna leaves
2 carrots, peeled, then peeled into thin ribbons
2 tbsp chopped peanuts
For the lamb, preheat the oven to 140C/275F/Gas 1.
Rub the lamb shoulder with salt and freshly ground black pepper, then place into a deep baking tray. Cover with aluminium foil and place in the oven for three hours, basting occasionally with the juices. Remove the foil and bake for a further hour. Remove the lamb from the oven and set aside to rest for at least 30 minutes.
Shred the lamb with a spoon and fork into small strands.
For the salad, heat a deep fat fryer to 190C/375F (CAUTION: Do not hot oil leave unattended.)
Blend the lime juice, garlic, ginger, palm sugar, fish sauce and the chopped chillies in a food processor to a smooth dressing.
Roughly chop 250g/9oz of the lamb shoulder and place it into a bowl with two tablespoons of the dressing, one of the eggs and two tablespoons each of the mint and coriander. Stir until well combined, then shape the mixture into small balls.
Mix the breadcrumbs and sesame seeds together on a plate. Sprinkle the flour onto a plate. Put the remaining eggs in a bowl.
Dredge the balls in the flour, dip into the egg and coat in the breadcrumbs. Cook the balls for 3-4 minutes in the deep-fat fryer, or until cooked through and golden-brown.
Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Mix the remaining chilli (sliced), lettuce, mizuna, beansprouts, carrot, mint and coriander in a bowl until well combined. Drizzle the remaining dressing into the bowl and toss to coat lightly. Stir in the shredded lamb shoulder and pile onto serving plate. Arrange the lamb balls around the edge and sprinkle with the chopped peanuts.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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