Marinated Lamb And Mango Salad - cooking recipe

Ingredients

3 -4 lamb fillets (back straps are fine too)
For the Marinade
4 tablespoons ketjap manis (sweet Indonesian soy)
1 -2 crushed garlic clove
2 teaspoons grainy mustard
2 shallots, finely sliced (optional)
1 sprig rosemary, leaves only, roughly chopped
2 sprigs fresh thyme leaves
1/2 fresh red chile, finely chopped
salt & fresh ground pepper
For the Salad
100 g mixed lettuce leaves
100 g semi dried tomatoes
1/2 red onion, finely sliced
feta cheese (type and amount optional)
1 fresh mango, flesh from
2 tablespoons olive oil

Preparation

Remove sinew from Lamb fillets and cut to size. About 8-10cm in length is perfect.
Combine ingredients for the marinade and pour over lamb making sure fillets are totally coated. Marinating for a minimum of 2-3 hours is preferable. Overnight even better.
Place lamb in a hot non stick pan or griddle (save as much of the marinade in the bowl as possible) and cook on a medium heat turning only once for around 2 minutes on each side. Medium rare is best. There is no need to oil your pan.
Remove from pan and allow to stand for 3-4 minutes before slicing. This will allow enough time to toss your salad.
Combine salad ingredients saving half the feta and drizzle with a little olive oil. Top with sliced lamb fillets and pour the remaining marinade over the top. Crumble remaining feta as a garnish and serve.
Lovely!