We made this Thai inspired lamb salad for a recent rooftop lunch break. Light and packed with flavors, it was ideal to take outside for a sunny meal.
Instead of searing the lamb first and then letting it cook in the oven we did it the other way around for extra tenderness. High heat can cause the meat to tighten and shrink, so we prefer to do it for a very short time right before serving. The result is slow cooked meat that is amazingly tender and moist.
Styling Assistant: Hannah Schmitz