lamb steaks with ginger and cucumber salad

Lamb

Lamb rump, fillet or backstrap are alternative cuts that would work well with this recipe.

500g lamb leg steaks
3 tbsp peanut oil or sesame oil
2 garlic cloves, crushed
4cm-piece ginger, peeled, cut into matchsticks
2 tbsp light soy sauce
1 tbsp lime juice
1 tsp caster sugar
3 lebanese cucumbers, peeled into ribbons
1 bunch asparagus, blanched cut into 3cm lengths
coriander leaves, long red chilli, thinly sliced, toasted chopped peanuts, lime wedges, to serve

1. Brush lamb on both sides with 1 tablespoon oil. Season with salt and pepper. Cook lamb in a non-stick frying pan over medium-high heat for 2-3 minutes each side. Rest on a plate loosely covered with foil for 5 minutes. Slice lamb.
2. Meanwhile, heat remaining oil in a small saucepan over low heat. Add garlic and ginger and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add soy sauce, lime juice and sugar. Stir until sugar dissolves. Season and set aside to cool.
3. Arrange the cucumber, asparagus and coriander on a serving platter. Drizzle with dressing, season and sprinkle with chilli and peanuts.
4. Serve lamb with salad and lime wedges.