Pineapple-spiked Vietnamese Lamb Salad

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)

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!

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