A deliciously tangy marinade transforms lamb fillets into a Thai-style feast in just 20 minutes
- 12 shallots, sliced
- 150g (5½ oz) cherry tomatoes, halved
- Sprigs of fresh mint and coriander
- 450g (1lb) lamb fillets
- 2tbsp dark soy sauce
- 1tbsp Thai fish sauce
- 1tsp soft brown sugar
- 1 garlic clove, crushed
- Juice and a little zest of 1 lime
- 2tbsp chopped roasted peanuts, to garnish
Mix together the shallots, tomatoes, mint and coriander and spoon on to four plates.
Grill the lamb for 10 mins, turning once, or until cooked through. Slice the meat and place it on top of the salad.
Make the dressing by mixing together all of the remaining ingredients, then drizzle over the lamb. Garnish with the roasted peanuts and serve.
This dish tastes perfect served with prawn crackers and a noodle salad dressed with lime.