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Lamb Salad with Radishes

Back to the Lamb Index

Season the meat with a little oil, salt, and black pepper, then heat a griddle or cast iron skillet for 10 minutes and cook the meat over high heat until it's crisp on both sides and the fat is golden. Remove it from the heat and leave it to rest for 5 minutes.

Toast the sesame seeds in a dry pan over a moderate heat, until golden. In a medium-sized mixing bowl, mix together the ponzu, mirin, soy sauce, and toasted sesame seeds, along with a dash of sesame oil.

Slice the meat thickly, into pieces about the width of your little finger, then leave them in the marinade, turning them over a couple of times. Pour any cooking juices from the griddle into the marinade.

Wash several handfuls of assorted salad leaves and dry them gently. Peel the daikon and slice it into paper-thin pieces. Wash 12 small radishes and cut them in half.

Toss together the salad leaves, daikon slices, and halved radishes and divide them between two shallow bowls. Divide the slices of meat between each pile of leaves, then spoon over the dressing from the meat and serve.

Serves 2.