Lamb, grapefruit and rice noodle salad with ginger dressing

• plant or sunflower oil

  for frying, plus a little for drizzling

• banana shallots↗3

  thinly sliced, then separated into rings

• lamb↗3

  leg steaks (about 400 g total), excess fat removed

• large pink grapefruits↗2
• cucumber↗1

  peeled, sliced into strips, centre removed

• red chili↗1

  thinly sliced

• small bunch of mint

  leaves gathered

• small bunch of cilantro

  leaves gathered

• rice noodles↗200g g

  cooked according to package instructions

• ginger root about the size of a large finger

  peeled and finely grated

• soy sauce↗2 ст. л. tbsp
• rice wine vinegar2 ст. л. tbsp
• soft brown sugar↗1 ст. л. tbsp
• toasted sesame oil↗2 ч. л. tsp

Step-by-step instructions

1. 1

   Heat a medium saucepan with enough oil (about halfway up the sides). Add the shallot rings – they should sizzle and brown for 30 seconds. Fry the shallots in batches until golden, remove with a slotted spoon, drain on paper towel, season with salt and set aside.

2. 2

   Heat a large skillet over high heat. Coat the lamb steaks with oil, season with salt and your favorite spices. Sear for 2‑3 minutes on each side to medium doneness, then transfer to a plate, loosely cover with foil and let rest for 5‑10 minutes.

3. 3

   Meanwhile, peel the grapefruits with a small knife, segment them, collecting the juice in a large bowl. Add the segments, grated ginger, soy sauce, rice vinegar, brown sugar and toasted sesame oil to the bowl, mix well. If needed, add a little of the juice left from cooking the lamb.

4. 4

   Add the sliced cucumber, chili, mint and cilantro leaves, cooked rice noodles to the bowl with the sauce and toss quickly so everything is evenly coated. Plate the salad, top with thinly sliced lamb steaks, sprinkle with toasted shallots and serve immediately.

5. 5

   Enjoy!