This salad is truly a treat and comes together in moments.
2 tsp. garlic-infused olive oil
2 lamb chops, seasoned
1 tbs. fish sauce
2 tbs. rice vinegar
1 tbs. currant jelly (red or black)
1 tbs. soy sauce
1 red chili, deseeded and finely chopped
2 scallions, finely sliced
4 cups salad leaves
1 tbs. finely chopped mint (optional)
Heat the oil in a large skillet and cook the lamb for 5 minutes per side, or to your liking. (Or, grill until cooked through.)Remove to a plate and tent with foil.
In a large bowl, whisk together the fish sauce, vinegar, jelly and soy sauce. Tip in the red chili, scallions and salad leaves. Toss well and divide between 2 plates. Top each with a lamb chop and sprinkle with mint, if using.
Serves 2
Cooking with Nigella 