Thai dressed lamb cutlets with spring salad

Detailed step-by-step description of how to cook the dish "Thai dressed lamb cutlets with spring salad". Try it by all means

Recipe «Thai dressed lamb cutlets with spring salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 8 Frenched lamb cutlets, 100ml fresh lime juice, 2 tbsp fish sauce, 2 tbsp caster sugar, 1 red chilli, finely chopped , 2 garlic cloves, finely chopped, 1 tbsp fresh chopped coriander, 2 carrots, peeled, cut into matchsticks , 3 celery stick, cut into matchsticks, 150g snow peas, trimmed, shredded, Extra coriander sprigs, to serve.

Ingredients:

• 8 Frenched lamb cutlets 
• 100ml fresh lime juice 
• 2 tbsp fish sauce 
• 2 tbsp caster sugar 
• 1 red chilli, finely chopped 
• 2 garlic cloves, finely chopped 
• 1 tbsp fresh chopped coriander 
• 2 carrots, peeled, cut into matchsticks 
• 3 celery stick, cut into matchsticks 
• 150g snow peas, trimmed, shredded 
• Extra coriander sprigs, to serve 

Instructions

1. Place the lamb cutlets in a large ceramic dish in a single layer. Whisk together the lime juice, fish sauce, sugar, chilli, garlic and coriander until the sugar dissolves. Pour half of the lime dressing over the lamb and turn to coat evenly. Cover with plastic wrap and refrigerate for 1/2 hour or until required.
2. Heat a chargrill over a medium-high heat. Add the lamb, and cook for 3 minutes each side or until cooked to your liking.
3. Combine the carrots, celery and snow peas in a large bowl. Add the extra coriander sprigs and remaining dressing and toss to coat. Serve with the warm lamb cutlets.