Pineapple-spiked Vietnamese Lamb Salad Thermomix Recipe | Dani Valent

Pineapple-spiked Vietnamese Lamb Salad

A vibrant salad topped with marinated lamb and drizzled with a punchy pineapple dressing

I love Vietnamese flavours and while this lamb salad isn’t strictly authentic, it’s inspired by the herby freshness and spicy kick of Vietnamese food. Lamb backstrap (or fillet) is a premium product, tender and lean, and it turns this easy salad into a very special meal.

Marinating the meat in pineapple and coconut brings a sweetness and slight edge to the flavours, backed up by the fresh, healthy crunch of the vegetables.

The marinate becomes the steaming liquid and then a lovely sauce or dressing for the salad. Everyone thinks it’s a satay sauce but it’s magically peanut-free!

This dish is part of my ongoing project to show that it’s possible – and, in fact, delightful! – to steam meat in the Varoma. See below for more meat-steaming adventures.

Serves: 6 (add more lamb to serve more)
Time: 30 minutes (plus at least 30 minutes to marinate lamb)

Ingredients

Marinated Lamb

  • 1 lime, juice and zest
  • 2 garlic cloves
  • 2cm piece ginger, in 1cm slices
  • 1 stick lemongrass, white part only, chopped
  • 4 coriander roots, optional
  • 1 red shallot (approx. 30 grams)
  • 1 bullet chilli, seeds removed, optional
  • 150 grams pineapple, chopped (see Tips)
  • 30 grams dark soy sauce
  • 200 grams coconut cream
  • 1-2 lamb backstraps (fillets)

Salad

  • 200 grams snow peas, trimmed
  • ½ wombok, thinly sliced
  • handful Vietnamese mint, leaves only
  • handful Thai basil, leaves only
  • handful coriander, leaves only
  • 200 grams pineapple, thinly sliced in wedges (see Tips)
  • 4 spring onions (shallots), white and light green part only, thinly sliced
  • 12 cherry tomatoes, halved
  • 100 grams roasted cashews, chopped
  • ½ lime, juice only
  • 1 tablespoon sesame oil
  • 1 red chilli, thinly sliced, optional

Thermomix Method

1. Place lime zest, garlic, ginger, lemongrass, coriander roots (if using), shallot and chilli in mixing bowl. Chop 4 sec/speed 7.

2. Add pineapple, coconut cream, soy and lime juice. Mix 10 sec/speed 9. Place lamb in a ziplock bag or bowl and cover with marinade. Rest in refrigerator for at least 30 minutes.

3. After lamb has marinated, remove lamb and place it in Varoma dish. Place snow peas in Varoma tray. Pour marinade into mixing bowl. Ensure liquid level covers the blades and, if not, add water to cover. Cook 12 min/Varoma/speed 2 (for medium-rare lamb; 14 minutes for medium). Remove lamb and snow peas and set aside.

4. Reduce remaining marinade for 6 min/Varoma/speed 3 with MC removed and steamer basket resting on mixing bowl lid. Check consistency and reduce for a further 5 min/Varoma/speed 3, if desired. Meantime, make the salad.

5. Place all salad ingredients except sesame oil and lime juice on a platter or in large bowl, saving some of each ingredient to add at last minute. Toss salad with sesame oil and lime juice.

6. Thinly slice lamb and arrange over salad. Top with extra salad ingredients. Drizzle with sauce and serve with extra marinade.

Traditional Method

1. Place lime zest, garlic, ginger, lemongrass, coriander roots (if using), shallot and chilli in a food processor and finely chop.

2. Add pineapple, coconut cream, soy and lime juice and stir until combined. Place lamb in a ziplock bag or bowl and cover with marinade. Rest in refrigerator for at least 30 minutes.

3. After lamb has marinated, remove lamb from marinade, retaining marinade. Place lamb in a steamer saucepan over water and steam for 12 minutes (for medium-rare lamb; 14 minutes for medium). While lamb is steaming, blanch snow peas in boiling water for 3 minutes, then set aside.

4. In a small pot, reduce marinade over medium heat, stirring regularly, until it has reduced and thickened to a sauce consistency. Meantime, make the salad.

5. Place all salad ingredients except sesame oil and lime juice on a platter or in large bowl, saving some of each ingredient to add at last minute. Toss salad with sesame oil and lime juice.

6. Thinly slice lamb and arrange over salad. Top with extra salad ingredients. Drizzle with sauce and serve with extra marinade.

Tips

  • Fresh pineapple is best but tinned is okay too
  • Lamb should marinate for at least 30 minutes and up to 1 day
  • Marinate extra lamb and freeze it for another time
  • I do just one lamb fillet here but you can easily do more to feed more people

Variation

  • Use beef fillet or chicken breast instead of lamb
  • Mix up the salad vegetables to suit your preferences and what’s available – you can easily use another cabbage or lettuce instead of the wombok

Want all the low-down on lamb? Join me for a lamb masterclass with Gary McBean from Gary’s Quality Meats at Prahran Market, to learn all about which cuts to use for which meals.

I have proved that steaming meat in the Thermomix is easy and delicious – it’s a passion project of mine, actually. Try these dishes to prove it for yourself!

More about this video

A girl’s gotta get dressed. Today I’m wearing Obus.

View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2020