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. Toss salad vegetables and mangoes in a salad bowl.
2. Cook lamb to preference, cover and rest about 2 minutes before slicing thinly.
3. Combine dressing ingredients in a screw top jar and shake well. Toss the sliced lamb in dressing, then with salad. Serve immediately.

Tip

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

Recipe courtesy of Meat and Livestock Australia