Shredded lamb Thai salad

Slow-cooked lamb shoulder is mixed with vibrant flavours for this refreshing salad. It’s also a great way to use up leftover roast lamb.

Preparation method

1. For the lamb, preheat the oven to 140C/275F/Gas 1.

2. Rub the lamb shoulder with salt and freshly ground black pepper, then place into a deep baking tray. Cover with aluminium foil and place in the oven for three hours, basting occasionally with the juices. Remove the foil and bake for a further hour. Remove the lamb from the oven and set aside to rest for at least 30 minutes.

3. Shred the lamb with a spoon and fork into small strands.

4. For the salad, heat a deep fat fryer to 190C/375F (CAUTION: Do not hot oil leave unattended.)

5. Blend the lime juice, garlic, ginger, palm sugar, fish sauce and the chopped chillies in a food processor to a smooth dressing.

6. Roughly chop 250g/9oz of the lamb shoulder and place it into a bowl with two tablespoons of the dressing, one of the eggs and two tablespoons each of the mint and coriander. Stir until well combined, then shape the mixture into small balls.

7. Mix the breadcrumbs and sesame seeds together on a plate. Sprinkle the flour onto a plate. Put the remaining eggs in a bowl.

8. Dredge the balls in the flour, dip into the egg and coat in the breadcrumbs. Cook the balls for 3-4 minutes in the deep-fat fryer, or until cooked through and golden-brown.

9. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Mix the remaining chilli (sliced), lettuce, mizuna, beansprouts, carrot, mint and coriander in a bowl until well combined. Drizzle the remaining dressing into the bowl and toss to coat lightly. Stir in the shredded lamb shoulder and pile onto serving plate. Arrange the lamb balls around the edge and sprinkle with the chopped peanuts.